Sorrel is a common wild plant that grows in fields in Ireland. There are several different varieties. Terry Dunne has a bumper crop of sheep’s sorrel behind his cultivated gardens and I bet if you look around you’ll find this or clover sorrel (small leaves that look like a 4 leaf clover),close to home. A fresh picked leaf tasted salty and tart and a salad of mixed greens with a lemon infusion came to mind. Young spring sorrel is best used raw and summer sorrel is good in soup, stew, cream sauce and steamed as you would spinach and chard. It is high in Vitamin A and C, potassium, calcium and magnesium and is a natural laxative (if eaten in large quantities). Here’s a recipe for sorrel cream sauce. Wash and dry 4 packed cups of sorrel leaves Coarsely chop the leaves and sute in 3 Tbl. butter until completely wilted. Into 1 cup of hot vegetable stock add 1 cup of light cream or creme fraiche. Boil until sauce begins to thicken, add 1 TBl. of plain white flour, sea salt & cracked black pepper to taste, sorrel leaves and cook until thick. This sauce is lovely over blanched fresh garden vegetables, for use in cream soups or over the savory dinner loaf from Coming Home To Cook for a delicious dinner entree.