Look for sorrel in a supermarket and if you’re lucky, you might find tiny bunches hidden beneath the basil. And you’ll pay dearly for them. But head for the farmers market, and big bunches are yours ...

Eastern European Jews love sorrel—a green that resembles spinach but tastes sour like rhubarb—as the base for a summery soup called schav. Big pots of the summery green get simmered down with water ...

The last time I had sorrel was…never. Reader Mark Bothwell may very well change that with this sorrel soup recipe. Its simplicity is sure to bring out the bright lemony flavor of the green plant’s ...

Sometimes you really do have to grow your own food. That’s certainly the case with sorrel, the leafy green that is generally not available in grocery stores, or even at most farmers markets. The lemon ...

Her Restaurant: Kachka in Portland, Ore. What She Is Known For: Luring Portlanders to a rollicking nightly party with free-flowing vodka and dishes from all over the former Soviet Union. SOME RECIPES ...

While Charles would have definitely enjoyed this soup warm in Evelyn Waugh’s novel, Kate Young creates a version best served cold I remember the dinner well - soup ...

Sorrel is a relative of rhubarb; both have a tangy, lemon-like flavor. More than two decades ago, I planted two little patches of sorrel. One was the more familiar, broad-leafed green “common” sorrel, ...

Sorrel, a zingy, lemony green that comes back year after year, makes an interesting addition to fresh salads and is the star of fresh, lemony sauces and creamy sorrel soup. (For details on growing ...

For the ancient civilizations of the Mediterranean, sorrel soup was a harbinger of spring. The wild perennial, a plant tough enough to endure snow, has fed humans in Europe and Asia for thousands of ...

Sorrel and borage soup is very simple to make. It is a vegetable soup but not a vegetarian soup because we use chicken stock, but it would also be fine with a vegetable stock. This soup is made by ...