Sorrel is the harbinger of spring. In France, Sorrel is regarded as a spring tonic for cleansing the blood. It has a tart and refreshing lemony quality to it, and is goes well in salads, and is a also used to make Potage Sorrel, a springtime soup made with chicken stock, leeks, shallots, potatoes and of course bunches and bunches of Sorrel. Sorrel is a cut and cut again vegetable green that is a perennial plant that comes back every spring. It lasts for only a few short months before the heat of summer brings it to a quick bolt.

Sorrel has loads of vitamins  A and C, and lots of iron and fiber. One cup of raw Sorrel has only about 12 calories. Allow 1/3 to 1/2 pound per person. 

To store, wrap in plastic wrap, unwashed until needed for service. Wash and pat dry. Refrigerate for up to 2 days at 38 degrees F.

Health Note:
Sorrel has large quantities of Oxalic acid, so people with kidney disease should avoid eating Sorrel in large quantities. Sorrel ties up calcium so should be eaten in moderation. 

Here are a couple of Sorrel links:
http://www.culinarycloset.com/sorrel.html

http://www3.itu.int/MISSIONS/Trinidad-Tobago/recipes/sorrel.htm