There's one herb in particular that has been thriving in my new herb bed - Sorrel (French or Garden)
It's like a large dock leaf but has a fantastic sharp lemon flavour.
Also thriving is its little sister Buckler Sorrel
"Buckler" comes from the shield shape of the leaves which are a fraction of the size of French /Garden Sorrel. This is the sorrel to add raw to salads whereas the larger variety is best cooked as a soup or sauce. If like me you like a bit of acidity to offset fatty meat, gravy, or bland foods like potato then sorrel is for you. Sorrel is packed with vitamin C, but most books do carry a warning that you can overdose on oxalic acid which can lead to kidney stones - so don't go too overboard about it.
If I had to choose I'd have to admit to having a soft spot for the less extreme Buckler Sorrel. It's beautiful and tasty!