Garden Sorrel (Cu Jiang Cao) tastes best in early spring, becoming increasingly bitter as the season progresses. The tender young leaves of plants from early spring are excellent in salads, with the larger leaves being used in soups, sauces and stews. Because sorrel is best when used fresh, young and in the early spring, you will rarely see it in supermarkets or even in recipes, as it is known to be difficult to locate. Growing your own is the best source of this wonderful herb. It is popularly used in salads, sauces, stews and soups for its lemony flavor and high Vitamin C and Vitamin A content. It is known for treating scurvy, cold sores and febrile diseases. In China, Oxalis corniculata is used. It is called sorrel or Indian sorrel but is in fact part of the Oxalis family rather than the Rumex family of other sorrels.