Description
50 Seeds per pack
Sorrel (A.K.A. Garden Sorrel, Common Sorrel, Large Leaf Sorrel)
Perennial Herb
Days to Maturity 60 Days
Sun Requirements: Full sun to light shade
Botanical Name: (Rumex acetosa)
Used throughout Europe since ancient times, Large Leaf Sorrel or Common Sorrel was praised by 17th-century gardener John Evelyn for imparting “so grateful a quickness to the salad that it should never be left out.” A staple in French cuisine and long treasured in England, this hardy herb has been surprisingly overlooked in American gardens. Sorrel is native to Europe and temperate Asia, and it was a familiar flavor in the kitchens of ancient Greece and Rome.
A hardy perennial thriving in USDA zones 3–7, sorrel flourishes in full sun and can handle cool, short-season climates with ease. Compact and tidy, plants grow 18–24″ tall and wide, with deep taproots. Both the juicy stems and the arrow-shaped green leaves—3–6 inches long, sometimes crimson later in the season—are edible and flavorful raw or cooked. By early summer, reddish-green flowers rise on whorled spikes, eventually turning purple.
Bright and tangy, sorrel’s sharp, lemon-zest flavor adds bite to creamy sauces, soups, stews, and spring salads. Try it raw in salads or chop and add to legumes, eggs, yogurt, or dips. It pairs well with fish, shellfish, and veal, and is a key ingredient in green borscht and French sorrel soup. Though it turns brownish-green when cooked, blanching or mixing with spinach can improve its color. Sorrel also complements fruit in unique dishes like strawberry sorrel sorbet or lemon cupcakes with sorrel meringue.
Medicinally, it’s used to ease inflammation, aid respiratory issues, and support urinary health, and is featured in the traditional herbal blend Essiac.
Very high in vitamin C and rich in antioxidants, this zesty green is a healthful addition to the kitchen garden.
Medical Disclaimer:
Large Leaf Sorrel or Common Sorrel (Rumex acetosa) has a long history of culinary and traditional medicinal use, but its effects may vary depending on the individual and method of preparation. Sorrel contains oxalic acid, which may aggravate certain health conditions, including kidney disorders or gout. It may also interact with medications or cause sensitivity in some individuals. Sorrel should be used in moderation, as excessive consumption of oxalic acid can interfere with calcium absorption and may contribute to the formation of kidney stones. Before using sorrel or any part of the plant for medicinal purposes, consult a qualified healthcare professional. This information is provided for educational purposes only and is not intended as medical advice. We do not assume responsibility for any adverse effects resulting from its use.
Planting Instructions for Sorrel – Large Leaf Seeds
Start Indoors: Sow seeds indoors about 3–4 weeks before your last expected spring frost. Use a well-draining seed-starting mix and plant seeds ¼″ deep. Maintain soil temperature at 65–70°F and provide bright light for germination. Keep the medium consistently moist but not soggy. Once seedlings develop two sets of true leaves and outdoor conditions permit, harden them off gradually over 7–10 days before transplanting to the garden.
Direct Sowing: For direct sowing, wait until all danger of frost has passed in spring. Choose a well-prepared bed and sow ¼″ deep in rows spaced 18–24″ apart. Lightly cover and firm the soil. Keep moist until germination, which typically occurs within 7–14 days. Once seedlings are 2–3″ tall, thin to stand 12–18″ apart.
Sun Requirements: Full sun to light shade. In hotter regions, provide afternoon shade to reduce stress and wilting during peak summer heat. Common sorrel is relatively cold-hardy (USDA Zones 3–7) and performs best in temperate climates.
Soil Requirements: Prefers loose, fertile, and well-drained soil with moderate moisture retention. Amend sandy soils with compost or well-aged manure to boost water-holding capacity. In clay soils, incorporate compost to increase porosity and avoid root rot. Ideal soil pH is slightly acidic to neutral (5.5–6.8).
Watering: Once established, sorrel requires consistent moisture but does not tolerate standing water. Water deeply when the top inch of soil is dry—aim for about 1″ of water per week, depending on rainfall and soil type. In light soil, water more frequently in smaller doses to avoid leaching nutrients.
Weed Management: Keep the area around your sorrel weed-free, especially when young. Weeds compete for water and nutrients and can shade out new seedlings. Use shallow hand cultivation to avoid disturbing sorrel’s deep taproots.
Ongoing Care: Remove seed stalks promptly to direct energy back into leaf production. Cutting back the entire plant to 1–2″ above the crown mid-season will encourage a flush of new, tender leaves. Avoid heavy harvesting in the first year; allow the plant to become established. In subsequent years, harvest more freely, but avoid taking more than one-third of the foliage at once.
Harvesting: Begin light harvests 60 days from seeding, once plants are established. Pick individual young leaves as needed—these are the most tender and least acidic. Older leaves are edible but can become tougher and more tart. Harvest continues from spring until hard frost. Sorrel regrows quickly after cutting and often provides a near-continuous supply.
Perennial Care: While a perennial, common sorrel declines in vigor after 3–4 years. Divide clumps every 2–3 years in early spring to rejuvenate the planting and reduce crowding. Sorrel may self-seed if not deadheaded. Mulch in late fall to protect crowns in colder zones.
Storage & Preservation: Sorrel can be stored fresh in the refrigerator for up to one week—place unwashed leaves in a plastic bag and keep in the crisper drawer. For longer-term use, leaves may be pureed and frozen in ice cube trays, or frozen whole (though texture may soften). You can also dry the leaves and store them like any dried herb. Pickling is another excellent method—popular in Eastern Europe—where it’s used as a tangy condiment or soup base throughout the year.
FAQ:
What is the historical or notable background of Sorrel?
Sorrel is native to Europe and temperate Asia and has been used in cooking for thousands of years. It was a popular herb in the kitchens of ancient Greece and Rome. By the 1600s, Sorrel was already popular throughout Europe. In England, gardener John Evelyn praised it for its bold, tangy flavor, and it continued to be a favorite in both French and English cuisines.
How would you describe the flavor of Sorrel?
Sorrel delivers a sharp, lemony tang that adds brightness to dishes. Its citrus-like acidity makes it a unique addition to salads, sauces, soups, and more!
What does Sorrel look like, and what are its growing habits?
Sorrel forms a tidy, low-growing mound that typically reaches 18 to 24 inches in both height and spread. Its leaves are long and arrow-shaped, bright green in color, and often develop a crimson tint as the season progresses. By early summer, the plant sends up slender stems topped with reddish-green flowers that gradually turn purple as they mature. Sorrel also has a deep taproot, which helps it access water in dry periods and anchors the plant firmly in place, making it resilient and well-suited to a variety of growing conditions.
How and when do I harvest Sorrel?
Harvest Sorrel about 60 days after sowing, once the plant is well established. Use clean scissors or pinch the leaves off at the base. Regular harvesting encourages new growth and helps prevent the plant from bolting. You can continue picking throughout the growing season, from spring until the first hard frost. Be sure not to remove more than one-third of the plant at a time to keep it healthy and productive.
When is the best time to plant Sorrel?
Start Sorrel seeds indoors about 3 to 4 weeks before your last expected spring frost. This gives the plants a head start, especially in areas with shorter growing seasons. For direct sowing, wait until the danger of frost has fully passed and the soil has begun to warm. Sorrel enjoys cool weather and is ideal for early spring planting. It can also be sown again in late summer for a fall crop in areas with mild autumns. Best suited for USDA zones 3–7, Sorrel establishes quickly and provides a reliable source of fresh leaves throughout the season.
What are the common culinary uses for Sorrel?
Sorrel is a versatile herb used in a wide range of dishes. Traditional uses include French sorrel soup and Eastern European green borscht, where its bright, citrusy flavor adds a refreshing snap. It’s commonly added to creamy sauces, stirred into eggs or pureed into fish and poultry dishes. Surprisingly, it’s also used in desserts such as sorrel sorbet, lemon cupcakes, or sorrel-infused meringues.
What’s the best way to store Sorrel after harvest?
Store Sorrel fresh in the refrigerator for up to a week. Place unwashed leaves in a plastic bag or airtight container and keep them in the crisper drawer to retain moisture and freshness. For longer storage, sorrel can be pureed and frozen in ice cube trays, or frozen whole, though the texture may become soft. It can also be dried and used like an herb, though drying reduces its sharp flavor. Another excellent preservation method is pickling—widely practiced in Eastern Europe—where sorrel is stored in brine and used throughout the year in soups and sauces.
What nutrients does Sorrel provide?
Sorrel is rich in vitamin C and antioxidants, making it a healthful green that supports immune function and overall wellness.
Can Sorrel be grown in containers?
Yes, Sorrel can be successfully grown in containers, which makes it ideal for patios, balconies, or other small-space gardens. Select a pot that is at least 10–12 inches deep to support its long taproot. Use a peat-free, soil-based compost for best results, and sow seeds sparingly—just a few plants are often sufficient for regular kitchen use. Ensure your container has good drainage to avoid waterlogging, and place it in a location with full sun to light shade. Keep the soil evenly moist, and consider feeding with a balanced liquid fertilizer occasionally. Container-grown sorrel may need more frequent watering and occasional trimming to stay lush and productive.
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