These pretty leaves have a distinctive sharp sorrel flavour and make a lovely addition to a wild salad, or as a garnish to a soup or dish. They are best picked early in the spring but these were still delicious in August (best not eaten in large quantities as they do contain small amounts of oxalic acid but it has been safely eaten by humans for hundreds of years). They can be found in woodlands, especially in mossy banks near beech trees, and are often in the company of wood anemones.
