Sorrel Greens, known as oseille in France and sometimes called dock in the United States, have a distinctly acidic flavor reminiscent of citrus. The young leaves can be eaten fresh, pureed into soup or served with vinaigrette or cream sauce.
Sow in mid-spring and again in late summer or fall for continued harvests. Cut leaves when they reach 3–6 inches, and keep the soil evenly moist for steady growth.
