Here is my latest column in the Charleston Gazette-Mail: West Virginians are well acquainted with the virtues of buckwheat. But maybe less so with its relative, sorrel.

Sorrel, a perennial herb, is part of the buckwheat family and is known for its sharp and lemony flavor.

The herb is tangy and versatile and has carved a niche for itself in the culinary landscape of Appalachia.

Sorrel (Rumex acetosa) has been a part of Appalachian cuisine for generations, intertwining with the region's rich cultural heritage and diverse food traditions.

Its history in Appalachia can be traced back to European settlers who brought the plant with them as they migrated to the region. The herb's adaptability to various climates and soil types made it a natural fit for the Appalachian region, where it thrived in the temperate mountain environment.

Sorrel's tart, citrus-like flavor makes it a versatile ingredient; it can be used both fresh and cooked, adding a bright, refreshing note to dishes.

Soup is a popular use for the herb, often made with potatoes and leeks. It is typically pureed to create a smooth, velvety texture, with the sorrel imparting a vibrant green color and tangy taste.

In addition to soups, sorrel can be used in salads, sauces, and as a garnish. A classic Appalachian preparation involves blending sorrel with other wild greens to create a "spring tonic" salad, believed to cleanse the body after a long winter.

Sorrel can also be made into a sauce, tart or pie. It is also sometimes preserved, ensuring that its unique flavor can be enjoyed year-round.

Sorrel's role in Appalachian culture extends beyond its culinary uses. The herb can serve as a symbol of the region's resourcefulness and connection to the land.

Sorrel's journey in Appalachia is a testament to the region's rich culinary heritage. From its historical roots as a medicinal plant and staple green to its modern-day resurgence as a celebrated ingredient, sorrel embodies the spirit of Appalachian cuisine: resourceful, flavorful, and deeply rooted in tradition.