Prior to the introduction of rhubarb, which came from Asia, sorrel was often grown in Europe. Its stems were actually used in the kitchen like rhubarb today. Peeled you can eat them raw, make stewed fruit compote out of them or use them as a cake topping. Garden sorrel is a very uncomplicated and unpretentious perennial plant, whose leaves can be eaten as a salad or blanched like spinach. Its flavour is distinctly sour, as its Latin name ('acetosa') implies.
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