Large Leaf Sorrel (Rumex acetosa)
growing in back yard
Can be eaten as lettuce
has a lemon taste
see below for more information about sorrel

Large Leaf Sorrel is a delightful perennial potherb that
adds a bright lemon zest to your cooking.
Spring leaves can be used in salads, to complement fish, or in soups.
Very high in Vitamin C.

Baby sorrel greens can be tossed into mixed salads.
However, it can be pretty tart and even acidic.

Sorrel has a fresh bite that epitomizes spring,
and while it can be too much to eat on its own as a raw salad,
there are so many dishes that brighten tremendously with a smattering of this tender green.

Most people use raw sorrel as an accent,
but young spring sorrel can be wonderful tossed into salads,
making for a nice citrusy bite

When Sorrel is cooked, it's tartness wanes, making it a wonderful
compliment to chicken or fish and an excellent candidate for homemade sauces.

Sorrel contains oxalic acid, so it should be cooked in unlined aluminum
or cast iron or it will turn a pretty unappetizing color.
Even when cooked in cast-iron, the vibrant leaves will turn a bit murky-even brown.
This is normal and won't affect the flavor.