While it may not be a kitchen staple, sorrel – a little-known leafy green – certainly packs a punch. Along with bringing a unique flavour to dishes (similar to a tart green apple thanks to high levels of oxalic acid), sorrel contains impressive amounts of fibre and very few calories. It is also a nutritional powerhouse, rich in vitamin C, vitamin A, vitamin B-6, iron, magnesium, potassium, and calcium.When choosing a bunch worthy of your grocery basket, look for leaves that are bright green and firm.

Belonging to the same botanical family as rhubarb and buckwheat, sorrel can be eaten raw or gently cooked, but is best served in combination with other ingredients, so its pungency does not overwhelm. There are are raft of dishes that brighten tremendously with a smattering of this raw tender green, such as sorrel salad with creamy chive dressing and basil sorrel potato salad — both quintessential spring dishes.

Sorrel’s tanginess wanes when cooked, making it an excellent candidate for homemade sauces and soups, and a delicious complement to chicken or fish. Pick yourself up a bunch and try your hand at potato, leek, and ricotta pizza with sorrel puree, pecan crusted salmon with sorrel sauce or chicken cutlets with sorrel butter.