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Acetosa is garden sorrel, with broad leaves; acetosella dei boschi is wood sorrel, a small plant that looks like a shamrock. Both are sharply lemony; acetosa is used to make sorrel soup, vellutata or minestra di acetosa.

Both kinds are used in sauces for fish, rabbit or eggs.

Herbs & Spices

Text © Dana Facaros & Michael Pauls

Image by Hans