I'd never had, or even heard of, French Sorrel until we received some in our CSA earlier this summer. It is a leafy green herb that has a distinct tangy, lemony flavor. Eating it raw is actually a little shocking because you don't expect a green leaf to pack so much flavor and punch. From everything I've read it is easy to grow, a perennial, and usually one of the first things that can be ready to eat in a garden in the spring.
The consensus on the interwebs is to either use it in salads or soups. We decided to go with a soup which was mostly onions, potatoes, and stock. We used our immersion blender to smooth the soup (seriously this is probably the best kitchen tool we own. Between soup and jam it gets used year round.). There are a wide variety of soup recipes and I'm looking forward to trying a few more next spring.
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