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The herbal lemony flavor of sorrel makes a great addition to salads, sauces, or soups. A famed companion to fish. Will produce the most tender leaves in cool weather.
Sorrel is a cold-hardy perennial will grow in full sun-partial shade and prefers fertile, well-drained soil. Prior to planting, work in 1 inch of compost. During the growing season, side dress plants with an organic nitrogen fertilizer such as manure, fish emulsion, blood meal, etc.
Direct sow outdoors in spring or fall. You can also start seed indoors 2-4 weeks before transplanting outdoors. Sow seeds ¼" deep and 4-6" apart. Seeds germinate best when soil temps are around 60˚ F. Seeds will sprout in 7-14 days. Thin seedlings so that mature plants are 12-16″apart.
Sorrel can be eaten from late spring until fall. Harvest only what you need from the plant as you would lettuce and greens, cutting the outer leaves and the plant continues to produce foliage. You can begin to harvest when the plants are 4-6” tall.
The smallest leaves are best in salads and add an acidic tang. The largest leaves are mellower. Sorrel is a traditional accompaniment to eggs and melts into creamy soups and sauces.
Harvest seeds after flower stalks/seed pods are very dry and brittle,
Store seeds in a cool, dry place.