Use sparingly the leaves may be puréed in soups and sauces or added to salads and egg dishes; they have a flavor that is similar to kiwifruit or sour wild strawberries.. It is also used as a garnish for goose and pork. French sorrel is the preferred variety. They have a long history as a salad leaf. In France, Sorrel is put into ragouts, fricassées and soups, forming the chief constituent of the favourite Soupe aux herbes.