Buckler leaf sorrel or French sorrel (Rumex scutatus) was new to me but I was kindly offered some.

Low to the ground with small, shield-shaped leaves, it has a tangy flavour and is delicious in salads, and especially delicious scattered over poached salmon. I found it less sharp than regular sorrel.

The use of sorrel goes back a long way. The Romans used it to prevent scurvy and offset rich meals. It was popular in Tudor England too.