Plants grow 2 to 3 feet tall, but the main attraction for this plant is its uses in cooking. In spring the broad new leaves have a slightly sour, lemony, taste and are used as salad greens. The small tender leaves are used in coleslaw and mixed salads, and older leaves are used to make sorrel soup, sauces, and dips. The leaves are also added to chard and spinach to impart some flavor. The flowers are sometimes used as a garnish or eaten as a vegetable.