Sorrel

Rumex spp.

Sorrel begins growth in early spring, providing salad greens when few other edibles are available. The plant thrives in full sun or partial shade, and it prefers moist soil. Some types can be grown in shallow water. Sorrel develops a mound of foliage that grows 12-18 inches tall, and it sends up a flower stalk with green flowers that mature to reddish-brown seeds. Remove seed stalks to prevent the plant from self-sowing.

Light: Part sun, Sun

Type: Herb, Perennial, Water

Height: 1 to 3 feet

Width: 12-24 inches wide

Flower color: Green

Seasonal features: Summer bloom

Special features: Cut flowers, Good for containers, Low maintenance

Zones: 3-8

Planting Sorrel

Sow seeds for sorrel plant in spring when the soil has warmed up. Prepare a well drained bed with well tilled soil. Seeds should be 6 inches apart and just under the surface of the soil. Keep the bed moderately moist until germination and then thin the plants when they reach 2 inches high.

Sorrel will not need a lot of supplemental care, but the bed does need to be kept weeded and the plants should receive at least 1 inch of water per week.

How to Grow Sorrel

Garden sorrel (Rumex acetosa) and French sorrel are the two cultivated varieties of the herb. Garden sorrel needs damp soils and temperate conditions. French sorrel performs best when it is grown in dry, open areas with inhospitable soils. The plants have very deep and persistent tap roots and grow well with little attention. Planting sorrel from seed or dividing the roots are the two most common ways to propagate the herb.

Sorrel will usually bolt when temperatures begin to soar, usually in June or July. When this happens, you can allow the flower to bloom and enjoy it, but this slows the production of leaves. If you want to encourage larger and more leaf production, cut the flower stalk off and the plant will give you a few more harvests. You can even cut the plant to the ground and it will produce a full new crop of foliage

Harvesting Sorrel Herb

Sorrel can be used from late spring until fall, with management. Harvest only what you need from the plant. It is much like lettuce and greens, where you can cut the outer leaves and the plant will continue to produce foliage. You can begin to harvest when the plants are 4 to 6 inches tall.

The smallest leaves are best in salads and add an acidic tang. The larger leaves are more mellow. The herb is a traditional accompaniment to eggs and melts into creamy soups and sauces.