Sorrel is something I didn’t know existed until I saw the seedlings being sold at the farmers’ markets. I’m very glad I discovered it. I find it a remarkable thing that such an intense lemony flavour can hide itself within this green leaf. Unsure how to use sorrel in its best capacity, I referred to my Stephanie Alexander Kitchen Garden Companion to find a recipe. This concentrated puree makes a deliciously tangy sauce which would be delicious over poached eggs, or as Stephanie suggests, a perfect accompaniment for salmon.