The garden has yielded beautiful leeks, kale, mustard and sorrel. That land will be plowed next week, so I had to pull all my produce. The sorrel is along the fence, and will not be disturbed. 
In Russia and the Ukraine sorrel is called Shavel and is used to make potato-sorrel soup. The tender sprouts are good in salads, infusing a flavor that is similar to kiwifruit or sour wild strawberries.
Common sorrel has been cultivated for centuries. In Northern Nigeria it is known as Yakuwa. The sorrel is steamed with spinach. It can also be worked into roasted peanut patties, using salt, pepper, onion and tomatoes. I'm hoping to do an experiment using sorrel within a Vegetarian Spring Roll, using a variety of 'calming vegetables' and a cream-based topping made with coconut milk.
I sliced the veins out of the sorrel and added the leaves to salad greens, adding chopped pears, pecans, mandarin oranges, fresh sliced leeks, mustard and kale. Seasoned it with fresh oregano and fennel from the garden, enhanced it with Red-pepper salad dressing. Butter and honey on the corn bread and Cinnamon-Orange Tea - just heavenly!
