“The first time I saw sorrel, it was Jamaica, Queens — I was 15 or 16 years old,” chef JJ Johnson tells TODAY.com, reminiscing on an afternoon spent with his cousin. “We were getting a ...

Because of its bitter flavour, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg ...