Leaves and stems in salad, or made into soup.
Use as a stuffing for fish and chicken or ferment like a sauerkraut.
Add to sauces, soups, salads, greens, beans, or peas for a tangy lift.
Use in place of lemon.
Make into a sauce for seafood.
Known as Butterfly sorrel for it’s leaf shape, it’s a great decoration as well as flavouring.