Prepare yourself for sorrel’s high acidity and lemony tang.

A popular plant in the cuisines of Poland, Greece, and Afghanistan.

If you’ve never tried sorrel before, you’re in for a real taste sensation. Sorrel is technically considered a salad vegetable, but it packs flavor like no other leafy green around. In fact, many chefs compare the flavor profile to acidic fruits like lemon, kiwi, and even rhubarb. Add the leaves, sparingly, to salads and other vegetable dishes. It’s also exceptional in soups, stews, and even lentil curries. Fun fact: French chefs often cook fish with sorrel as its acidity can actually dissolve the bones.

With over 20 varieties of culinary herbs to choose from year-round, you’ll always have what you need to make every meal exquisite.