Sorrel is enjoyed both raw and cooked for its slightly tangy taste. It is easy to grow as long as it flourishes in sufficiently rich and fresh soil.
The peak season for sorrel is in spring and summer. Raw sorrel chopped in a vinaigrette or chopped on an omelette is also delicious. The raw young shoots can be eaten in salad. It can also be part of the ingredients of a tasty salmon steak (sorrel, shallot, lemon, cream, etc.)