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Sorrel is fittingly known as sour grass. Oxalic acid gives the herb its characteristic sour taste. "Oxalic acid can interfere with iron and calcium absorption," warns Tammy Lakatos Shames, RD, CDN, so if you're deficient in iron and calcium, use sorrel in moderation. On the other hand, this pungent plant does have health benefits: "Sorrel is used orally for inflammation of the nasal passages and respiratory tract, and as an adjunct to antibacterial therapy. Some people use sorrel for its diuretic properties," says Shames.

There are several types of sorrel, but the varieties most used are dock and garden or belleville sorrel. At your market, look for sorrel leaves that are about the size of spinach leaves; they taste best. Rinse the sorrel well before use. To prepare, trim tough stems and ribs with a sharp knife to prevent leaves from bruising. Chop or thinly slice, then add to soups, sprinkle over baked or broiled fish or toss in a salad. A little goes a long way, so start with a tablespoon or two in recipes.