Once a common ingredient in soups, stews, salads and sauces, sorrel vanished from use for many years. Now this delightful leafy green loaded with vitamin C and promoted as a cancer remedy has made its way back to the kitchen. This herb has a tart, lemony flavor and is a staple of French cuisine. A sorrel sauce is especially good when used to go over salmon. When serving meat, fish, or poultry with this sauce, reserve cooking juices and add them with the cream to thin the sauce and give it a richer flavor.