In several African countries, sorrel leaf is an important component of traditional soups. It contributes a tartness that ...

When using it raw as a microgreen garnish or as a component in a salad, opt for the tiniest, youngest leaves, Jabot says. Sorrel that meets the heat should also lean young, Jabot says. She's not a ...

sorrel can last in the pantry for many months. Enjoy! Read also: Unlock the secret of perfect pizza: the Italian trick for soft, elastic dough Revamp your party menu: crab stick salad with pasta ...

If fish isn't your thing, add sorrel to a roast chicken or Spanish tortilla, or chop it into a simple goats' cheese salad. Blanch the leaves before use if they taste too sharp.

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic ... lightly dress salad greens with Calabrian chile dressing. To plate, spread green tahini generously ...