Growing Sorrel

Sorrel is a perennial salad green and herb that is usually started from seeds. It requires a rich, mellow, well-drained soil. Rows may be of any convenient distance apart. Thin the plants to about 8 in.(20 cm) apart in the rows. If the leaves alone are gathered and the plants are cultivated to prevent the growth of weeds, a planting should last 3 or 4 years.

Start the seed indoors about the middle of March for early-May transplanting outdoors. Put two to three seeds in small cell packs or jiffy pots, lightly cover the seed with soil. Seedlings should appear in 7-10 days if you keep the soil at 70F (20 C). Thin the seedlings to two per pot and then grow in full sunlight. Cool temperatures will stop them from getting leggy, so growing in shade will work best for sweet tasting leaves.

Harvest on a regular basis to keep the plant producing edible leaves. Only pick the side leaves until the plant is growing strongly. Divide sorrel in the early spring.

Try putting frshly harvested leaves in salad, or added to steamed spinach...only use about 1/4 of the amount of spinach. It is delicious on sandwiches and can be added to soups with a tomato base. Do not over-cook sorrel, it is best added during the last few minutes. The leaves do not dry well but can be pureed and frozen for use as a seasoning.