The original guide to living wisely.


Foraging and Cooking With Wild Sorrel


By Leda Meredith

I walk through the Saturday farmers market near my home in Brooklyn, N.Y. A heap of beautiful French sorrel leaves for sale catches my eye. Their pleasantly sour, lemony flavor is so good with seafood, steamed vegetables or in soup. I’m not buying though— don’t need to. Every park, community garden and backyard near me —and across most of North America— has some kind of sorrel growing in it. [Find out how!]

I walk through the Saturday farmers market near my home in Brooklyn, N.Y. A heap of beautiful French sorrel leaves for sale catches my eye. Their pleasantly sour, lemony flavor is so good with seafood, steamed vegetables or in soup. I’m not buying though— don’t need to. Every park, community garden and backyard near me —and across most of North America— has some kind of sorrel growing in it. [Find out how!]

  • 7 September 2013
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