I did my second shift at the CSA yesterday and everyone was asking what sorrel was – I brought my phone with me this time so I googled it:

Wikipedia says:

Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant’s sharp taste is due to oxalic acid, which is a poison. In small quantities sorrel is harmless; in large quantities it can be fatal.

I felt pretty ridiculous telling people that sorrel tastes like kiwifruit and then I ate it myself while prepping it for soup and they’re actually right. It’s so different from any other green I’ve eaten that I was inspired to take a picture and wrote a blog post. If you’re interested, here’s the recipe for sorrel soup and other things.

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