A matter of taste: Sorrel

SORREL has grown wild for centuries throughout the northern hemisphere. Its leaves are shaped much like spinach, and can be pale to dark green in colour.

All sorrel gets stronger and sourer as it gets older due to the presence of oxalic acid. Although available all year, the best time to eat it is early spring, when it is young. It can be used in any recipe as a substitute for spinach. Young leaves can be eaten raw in salads, but more acidic sorrel is better as flavouring for cream soups. It is extremely high in vitamin A and contains many trace elements, including calcium, phosphorus, potassium, magnesium and vitamin C.

SORREL SOUP

250g sorrel; 2 tbsp butter; 1 or 2 cloves garlic, chopped; 1.5 litres water; 250g potatoes, peeled and quartered; 2 tsp salt; 250ml milk; 1 egg yolk

Wash the sorrel and remove any stalks, then chop. Heat the butter in a large, heavy pan. Add the sorrel and garlic and cook, stirring, for ten minutes. Add the water, potatoes and salt. Bring to the boil, cover and simmer for half an hour. Strain (reserving the cooking liquid) and mash the vegetables. Stir the liquid back in and bring to the boil. Stir in the milk and egg. Cook, but do not boil.