How to grow Sorrel

Where to plant

Grow sorrel in rich, moist soil in full sun or part shade. Afternoon shade helps in hot areas, where summer heat makes the leaves tough and sour and the plants bolt. It is hardy in most regions, tolerating frost and short dry spells.

As a perennial, sorrel stays in place for years, so give it a permanent spot at the edge of the vegetable garden or in an herb bed.

• Northeast, Midwest, Northern Plains, Mountain West, the Pacific Northwest and Alaska: sow in early spring as soon as the soil can be worked, or in late summer. It returns each spring.
• Mid-Atlantic, Mid-South and Southern Plains: sow in early spring or early fall; give it afternoon shade in summer.
• Florida and the Gulf South: sow from fall into late winter and grow it through the cool season; summer heat and humidity are hard on it.
• Texas, the Desert Southwest and California: sow in fall or late winter and give it shade in summer.
• Hawaii: sow in the cooler months, in part shade.

Choosing a variety

• Garden sorrel (Rumex acetosa) has large, arrow-shaped leaves with a strong, tart flavor.
• French sorrel (Rumex scutatus) has smaller, shield-shaped leaves with a milder lemon flavor and is lower growing.
• Red-veined sorrel (Rumex sanguineus) is mostly grown for its looks, as its leaves are less tart.

How to plant

1. Sow seed directly in early spring, about 1/4 to 1/2 inch deep, or start in pots and transplant.
2. Thin or plant about 12 inches apart.
3. Keep the soil moist while seedlings establish.
4. Divide established clumps every 3 to 4 years in spring to keep them vigorous.

Watering and feeding

Keep the soil evenly moist for tender, mild leaves. Dry soil makes the leaves tougher and more sour and pushes plants to bolt.

Top-dress with compost each spring; sorrel needs little else.

Pruning and care through the year

• Cut off flower stalks as soon as they appear. Seed stalks reduce the quantity and quality of usable leaves, and removing them also stops self-seeding.
• In summer heat, shear plants back; they reshoot with fresh leaves when the weather cools.

Harvesting

Pick the outer leaves as needed, leaving the center to keep growing. Young leaves in spring have the best flavor for salads; older leaves are better cooked in soups, stews and sauces. The flavor gets stronger as the season goes on.

Use sorrel quickly, as it wilts fast. It keeps a few days wrapped in a damp towel in the fridge.

Growing in pots

Sorrel grows well in a pot at least 8 inches deep with a good potting mix, in part shade. Keep it watered and pick it often.

Using it

Shred young leaves into salads, or cook larger leaves into French sorrel soup, sauces for fish and eggs, or green sauces. Sorrel turns olive green when cooked. Its tartness comes from oxalic acid, so people advised to limit oxalates, such as some with kidney stones, should eat it sparingly.