John Evelyn, a 17th century gardener and author, wrote that sorrel imparts "so grateful a quickness to the salad that it should never be left out". Popular in France and England for centuries, this wonderful green is underused in the U.S., and unjustifiably so; its spring leaves can be used as salad greens, as a complement to fish, or mixed in with spinach or chard. Very high in vitamin C. Sorrel stays green even after frost, so you will have many months of harvests!
Days to Maturity: 60 days
Family: Polygonaceae
Native: Morocco, Europe, Asia, and Australia
Hardiness: Hardy perennial in USDA zones 3–7
Exposure: Full sun
Plant Dimensions: 18"–24" tall and wide
Variety Info: Green, crinkled, arrow-shaped leaves with lemony spinach flavor
Attributes: Frost Tolerant, Good for Containers
When to Sow Outside: RECOMMENDED. 1 to 2 weeks before your average last frost date, when soil temperature is at least 50°F, or sow in late fall for early spring germination.
When to Start Inside: 4 to 6 weeks before your average last frost date. Ideal soil temperature for germination is 68°–86°F.
Days to Emerge: 5–10 days
Seed Depth: ⅛"
Seed Spacing: A group of 3 seeds every 8"
Row Spacing: 24"
Thinning: When 2" tall, thin to 1 every 8"
Harvesting: Pinch or cut off the young, outer leaves. Pick regularly to encourage new, tender growth, even if you don't need the leaves; sorrel can be frozen for later use. A few of the interior, small leaves can be harvested occasionally without harm to the plant.
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