Sorrel

Much loved and used for sauces and soups in France, sorrel is not so widely known here. Yet it's easy to grow and well worth including in a herb garden. It has leaves similar in appearance to spinach and indeed tastes like a sharper version of spinach. Because of this sharpness very little of it is needed – a couple of handfuls, about 1½ oz (40 g) is enough to make a delicious soup.

Related recipes to look at:

Barbecued Sardines with Summer Herb Sauce