This beloved French herb is used like a leafy green in everything from sauces and salads to fish, potatoes, and creamy dishes ...

Because of its bitter flavour, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg ...

“(Sorrel) represents Pan-African food in an amazing way because there is some version of it everywhere,” Davis says. “Hibiscus has a lot of good properties for you, it’s fruity, there’s ...