Sorrel

Bright, Acid, and Early

IF YOU WANT SHARP ACIDITY from a less-expected source than lemon or vinegar, try sorrel. It’s one of the earliest plants of spring, a member of the same tribe (that’s the botanical word) as rhubarb. The acidity of both comes partly from oxalic acid, although the two aren’t similar in taste — you’d never add sugar to sorrel and mistake it for a fruit. It…