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Sorrel is practically speaking, an ‘herb-vegetable’ or ‘pot-herb’ as it can be cooked like a vegetable, while it has a distinctive lemony flavour like an herb. It can be harvested at baby leaf stage and is a great lettuce substitute in salads and sandwiches as it doesn't go limp. It is most delicious when cooked; the flavour is delightfully acidic. It is a fantastic partner to fish, veal, eggs, and potatoes in soup or gratin. Sorrel was gathered from the wild until the late 1600s, when French gardeners decided to bring it under cultivation to improve the flavour and texture of the leaves. This is a beautiful red veined variety. The plant should produce for 8 to 10 years.