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Sorrel or dock (also known as λάπατα, or lapata). All kinds grow in Greece, and the leaves are often foraged for their lemony taste in rural area. In ancient times it was believed to be good as an appetizer and good for the blood. Some cooks use the leaves like vine leaves, and blanche them, and wrap sardines in them, and bake them.

Vegetables, greens and pulses

Text © Dana Facaros

Image by Hans