1 years to reach maturity
This plant has no fragrance
More images of Sorrel
An ancient, popular herb that used to be a regular ingredient in food since ancient times, and has enjoyed a revival. Sorrel saved many sailors from scurvy thanks to its high Vit C content. It is a slender, perennial herb with deep roots and long arrow-shaped leaves. The leaves and flowers have a characteristic tangy, sour taste. It is low maintenance and related to rhubarb.
Common problems with Sorrel
Aphids that attack sorrel can be handled by pinching out infested areas or hosing the aphids off the plants.The caterpillars of butterflies and moths feed on the leaves.
Sorrel Companion Plants
How to harvest Sorrel
Leaves are harvested while they are still young from 60 days after sowing. Seeds should be cut off while still green, because sorrel reseeds easily and can become invasive.
How to propagate Sorrel
Sow in spring; 2cm deep and 30 - 50 cm apart. Thin out after 7 weeks. It takes a full season for sorrel to establish well in the garden.
Divide the plant in every 3 to 5 years in Spring to avoid reseeding and to renew the plant.
Special features of Sorrel
Other uses of Sorrel
Culinary (leaves used to flavour sauces)
Historically, its high Vit C made it a cure for scurvy. Benefits for eyesight, immune system, digestion, strong bones and circulation. Contains iron, Vit A, potassium, antioxidant elements, and fiber.
Leaves have a tart taste, and are eaten fresh, pureed or cooked. Tastes best in early Spring, but turns bitter later in the season. Pairs well with goat cheese, eggs and chicken.