Buckler-leaf sorrel

Oseille ronde

What it is

Scutatus means shielded, and Linnaeus named it for the little bucklers the leaves cut against the light. English seedsmen have sold it as French sorrel for three centuries, which is how one country’s garden herb ended up carrying another country’s name on the packet.

In the kitchen

Raw and last: it holds its shape in a salad but collapses to khaki purée within seconds of heat. To serve it warm, lay the leaves on the plate and put the hot fish down on top of them.

Goes with

Egg Butter Cream Salmon Crayfish Chervil

Same species

Sorrel

In season alongside

Cucamelon Kabosu Mountain sorrel Oxalis Begonia petals Cilantro / Coriander

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