Many of us tend to be a bit predictable when it comes to planting herbs, so step outside the square and plant Rumex acetosa. (Actually, I'm showing off. It's sorrel.)
I'm attracted to it because it's lush and lovely like spinach, it's perennial so you have to plant it only once,
and it actually tastes good. It has a tart, lemony flavour and you can use it in soups, stews, sauces and winter salads.
It comes in green and red varieties - the red has the same sharp, tangy flavour as regular sorrel.
This plant does readily self-seed, so once you plant it you will never need to buy seed again. It likes plenty of compost, well-drained soil and sun, but it'll tolerate frost and even snow.
Once it's well-established, pick it all the time - this encourages new leaves. But harvest only the young leaves - the old leaves are bitter.
If you have an old cookbook from your mother or grandmother, you may find some recipes that use sorrel. It was often used as a puree or a stuffing for fish and meat.
