This is sorrel, a lettuce, herby vegetable that has a lemony aftertaste. I planted it last year, ignored it mostly, and added it to salads now and then. When it went to seed, I used the seed stocks as bouquets and then cut them all back. It grew from the same base, and here it is again this year, bright and happy to greet me every day.
It is not in my regular repertoire of herbs.
I had to make myself try it in different things before I adopted it.
Very much like arugula!
Today's recipe is Cream of Sorrel Soup coming to us from Two Small Farms, CSA, in California.
Clean, shred from the midrib and chop:
1/2 cup of sorrel leaves
1 1/2 cups lettuce leaves
Saute' them until wilted in 1, 2 T of butter, until you have 2, 3 T of leaves.
5 Cups of chicken or vegetable stock
Simmer about two minutes. Remove from the heat and add a ladle of soup to
1/2 C of cream
3 beaten egg yolks
Combine all ingredients and heat until the soup thickens slightly, but does not boil.
Makes about six cups.
Original source: Joy of Cooking