Sorrel

Three popular varieties of sorrel are garden sorrel (Rumex acetosa), French sorrel (R. scutatus), and red veined sorrel (R. sanguineus). French sorrel is the preferred variety for culinary use. It grows throughout Europe, in almost all soils and situations. The arrow shaped leaves have a bright, lemony flavor, and are good additions to soups, stews, sandwiches, and salads. Cooking greatly reduces the tartness. Red veined sorrel is typically more bitter than French sorrel, and is often grown as an ornamental.

How to grow

Sorrel is cold-hardy and grows vigorously in spring.

Type: Perennial, tender leafed
Light: Full sun; can tolerate some shade
Soil: Well drained
Water: Drought tolerant once established
Size: Generally 1–3 feet tall, depending on variety. 6 inches wide to start, but will spread continuously

When to plant/propagate

From seed: Sow seeds in early spring. Or start seed indoors 3 weeks before last frost date
Transplants: Plant transplants in spring after last frost
Cuttings & divisions: Propagate via root division in spring or fall

Harvesting

Harvest the young, tender leaves for uncooked dishes. Keep refrigerated for up to two weeks, or preserve by freezing
Sorrel contains a significant amount of oxalic acid, which may be a problem for people with certain health conditions

Indoors: Sorrel can be grown as an indoor plant with 6 hours of bright light from a sunny window, or 12–16 hours of supplemental light provided by cool white fluorescent or LED lamps

Common pests & diseases

More information

Growing Sorrel in Home Gardens, University of Minnesota Extension
Grow Herbs!, UCCE Master Gardeners of Sacramento County
Try drought-tolerant sorrel in your edible landscape, UCCE Master Gardeners of Marin County