Herb - Sorrel, Large Leaf
Rumex acetosa
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. Sow in spring or fall. Once established, can be propagated by root division. Hardy in zone 4-8. Perennial.
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| Average Seed / oz | Seed / 100' Row | Average Yield / 100' Row | Days to Harvest |
| 28100 | n/a | n/a | 100-115 |
| Planting Season | Ideal Soil Temp | Sun | Frost Tolerance |
| Spring/Fall | 60°F | Full Sun | Moderately Tolerant |
| Sowing Method | Seed Depth | Direct Seed Spacing | Seeds Per Packet |
| Transplant or Direct Seed | 1/4" | 4-6" | 350 |
| Mature Spacing | Days to Sprout | Production Cycle | Seed Viability |
| 12-16" | 7-14 | Perennial | 2-3 years |
Bed Preparation
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.
Planting
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 in7-14 days. Thin seedlings so that mature plants are 12-16″apart.
Harvest
Husk cherry will be ready for harvest approximately 70 days after planting or when the outer papery covering has begun to dry and fruits are somewhat soft when squeezed.
Seed Saving
While related, husk cherry and tomatillos are different species and can be grown together without concern of cross-pollination. Similar to tomatoes, wait until husk cherry fruits are very mature, possibly waiting until they fall to the ground before harvesting for seed. Squeeze out the pulp, ferment, and dry before storing.
To ferment, place pulp with seeds into a jar and add the same volume of water as the pulp. Cover container loosely with cheesecloth, paper towel, newspaper, etc. After 2-5 days, gently pour off the moldy water and floating seeds (they're non-viable!). Once you have poured off as much liquid as you can, empty the contents of container into a colander and rinse seeds until there is no more pulpy residue left. Spread wet seeds out onto a screen, paper plate, or coffee filter for drying. Drying should be complete in 1-2 weeks, depending on humidity levels.
Store seeds in a cool, dry place and they will remain viable for 4-7 years.