The Sorrel herb is a tangy, lemony flavored plant. The youngest leaves have a slightly more acidic taste, but you can use mature leaves steamed or sautéed like spinach. Sorrel needs damp soils and temperate conditions. 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 much like lettuce. Sorrel is often used in French cuisine and is a traditional accompaniment to eggs and melts into creamy soups and sauces.
Sorrel is one of the best pot herbs, with a tangy, even slightly sour bite. Nutritious and palate-cleansing at once, it is a gourmet herb every garden deserves. High in oxalic acid, Sorrel thrives in full sun to part shade and deep, rich soil.
Height: 12-18 in.
Days to Maturity: 60
Sun Exposure: Full Sun to Partial Shade