Glossary of food terms: S

Sorrel

The name sorrel is used to describe several related plants, including wild sorrel and French sorrel. Its name derives from the French for sour, in reference to the plant's characteristic acidity.

It's incredibly sour and it shouldn't be eaten in large quantities because it contains a high amount of oxalic acid. The leaves of the sorrel plant are the part used in cookery. They're bright green arrow-shaped leaves with a crisp texture.

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 dishes.

• Escalopes of salmon with a sorrel sauce
• Poached sea trout with sorrel hollandaise
• Avocado, cucumber and sorrel soup