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Sorrel
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Much loved and used for sauces and soups in France, sorrel is not so widely known here. Yet it's easy to grow and well worth including in a herb garden. It has leaves similar in appearance to spinach and indeed tastes like a sharper version of spinach.
Because of this sharpness very little of it is needed – a couple of handfuls, about 1½ oz (40 g) is enough to make a delicious soup.
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