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Sorrel is at its prime in the cool parts of the year: Early May 7 - July 1; October 1 - December 1
This bright lemony green is a spring classic. Sorrel is excellent mixed with other greens as a salad, but is also good cooked. Some of the classic French Sorrel recipes are:
Sorrel Soup, dice and cook a potato, an onion, a carrot and a sprig of Thyme in some butter until the potato is quite soft, then add diluted stock and bring to a simmer while you wash, stem, and chiffonade (finely chop) the sorrel. When the liquid is simmering, add the chopped sorrel. When the soup returns to a simmer, remove it from heat (or just turn off the burner) and let stand for 15 min. 
Then, puree the soup in a blender or with a hand blender and strain it through a medium-meshed sieve. At this point you can season it to taste or add a little cream and season it. 

Garnish with chopped parsley or bacon and chopped parsley. Keeps well in the fridge overnight. Do not allow it to come to a boil when reheating.

Sorrel Tart, Pre-heat an oven to 375 F. Clean 10 oz. sorrel, remove the stems and blanch in salted boiling water. Stew the leaves in two tablespoons of butter, stirring occasionally, until the excess liquid has evaporated off and the leaves are a complete puree. 
Meanwhile, stew 10 oz. of chopped onions in butter (you should probably start this before you drop the sorrel in the water) stirring or tossing regularly until they are translucent and most of the liquid has evaporated away: about 30 min. 

Mix together the onions and sorrel in bowl and allow to cool until tepid. 

Beat together 12 fl oz. cream, 3 eggs, and season with pepper and nutmeg. Add the cream-mixture to to sorrel and onions, stirring the sorrel constantly. Then add the batter to a par-baked pastry shell and place in the oven for about 40 min. or until puffed and firm in the center.

Excellent as a light dinner with some good goat cheese and a tart, dry and/or sparkling white wine.