I grow Bloody Dock and Pale Dock. I know the young leaves of Bloody Dock are edible, but I haven't been eating them. I'd rather eat stinging nettles or lambs quarters. I love soups, and I'll use this recipe if I come upon some Rumex acetosella while foraging in future. My Bloody Dock was under seige by the bloody coralberries, but it's better now.😋🥣

Sorrel grows itself on my allotment but I've never made soup. We don't eat many soups but I have used it in salads.

Same as Floral...but I make pesto with mine.

It's a cultivated weed for me. It came with the property, I didn't grow it on purpose. I make pesto, soup, salads, stewing greens, occasionally I've dried it. It also makes nice drop compost, I've added it to fertilizer ferments and swamp waters.

I started sorrel(I'm assuming rumex acetosa?) from seeds years ago so I can eat it but never actually got around to harvesting it. I moved them to my new house 2 years after I started from seed but is not as vigorous here.. doesn't seed for me either. Thanks for sharing the recipe, I might take some this year if they grow big enough. Right now they are just starting to show new growth and tiny

My grandma used to make sorrel soup, so I'd love to make it sometime. But I don't grow it, so unless someone brings it to the farmers market, I'm out of luck.

lat62 - Thanks for your recipe as well. It looks delicious, too. I'll have to try it once I have more sorrel.

Love the way Richard Olney writes the recipe, especially the wine description.