Sorrel is practically speaking, an ‘herb-vegetable’ or ‘pot-herb’ as it can be cooked like a vegetable. It has a signature lemony flavor like an herb and can be harvested at the small leaf stage, is a great lettuce substitute in salads and sandwiches as it doesn't become limp. It is most delicious when cooked; the flavor is delightfully acidic. It is a fantastic assetto fish, veal, eggs, and potatoes in soup or gratin. Sorrel is used fresh and raw in Asian cuisine too.