This beloved French herb is used like a leafy green in everything from sauces and salads to fish, potatoes, and creamy dishes ...

We mostly associate its fresh, sour taste with sorrel soup, but you can also add it to salads or make pesto and combine it with pasta. When I crave that taste in the winter, I take out a small jar ...

She adds a few cubes in the last stage of cooking soup so it stays bright green. Salads: "Sorrel has a bright and tart flavor—without being overly sour, like a lemon," Nielsen adds. "That is ...