probably. Eat the leaves only early in the season (March) or late (November). Actually, I use it only for sorrel soup.

I've heard of sorrel soup. What else do you put in it?

When I was a kid I liked just to chew on the thick stems when it started to bolt. But sorrel soup - only official dish I know from it) But there are many different recipes for it.

boil baking potatoes and an onion in good stock. Add spices and salt to taste (I like a little chili and salt). When cooked, blend the soup with one or two handfuls of sorrel leaves, stems removed. serve immediately. the secret is to blend instantly when leaves and soup are in the blender. then the soup will stay a bright green. if you wait, it will turn grey. Baking potatoes are much easier on your blender than waxy. Sorrel soup with waxy destroyed our previous blender.

I also add tallow or olive oil to the soup when serving. This is served in April and for Thanksgiving here.

Sorrel leaves effectively 'melt' when heated so you can make a quick sauce for grilled or fried fish by just cooking some gently in a little butter. It has the acidity you need and fulfils the same function as a slice of lemon.

Or you can make it slightly fancier by adding the fish juices and some crème fraiche.