days to maturity: 40 baby; 60 mature
plant spacing: 2 plants per square foot
sunlight requirements: 6-14 hours
look out for: root mealybugs
harvest notes: harvest large leaves individually as needed
Sorrel is an edible “pot herb” that has a long culinary history. Anyone who has tasted Sorrel will not be surprised that the word “sorrel” translated into French is “sour.” When harvesting, be sure to pick the young tender leaves for uncooked dishes. The older leaves can be used in soups and sauces, but be aware that the bright green leaves will turn grey when cooked. Sorrel will tolerate shade, prefers well drained soil and happily tolerates the shoulder seasons when its hotter than usual (early fall and late spring). The most popular use for green sorrel is to make traditional “french sorrel soup” but young tender leaves can be added to an herbaceous salad or stir fry. Plus its a key ingredient in green goddess dressing.