Herb · Perennial herb
Sorrel
Rumex acetosaA lemony, sharp-tasting leaf that returns reliably every spring once established, needing almost no attention beyond an occasional trim. Its tangy bite comes from oxalic acid, which mellows the more the leaves are cooked. The one rule: snip off flower stalks as they appear, or the plant pours its energy into seed instead of leaves.
Sow depth
¼ in
Spacing
8 in · rows 12 in
Sun
Full sun or part shade
Germination
7–14 days
Time to harvest
40–60 days
Difficulty
Easy
When to sow sorrel
- Sow from about 4 weeks before your last expected frost until about 2 weeks before your last expected frost.
Direct sow shallowly once the soil can be worked in early spring.Or start a few weeks earlier indoors for a head start in cold regions.Keep the seedbed moist; germination slows down in cool, dry soil.
Cut out flower stalks as soon as they appear to keep leaves coming.Divide congested clumps every few years to keep the new leaves tender.Mulch in fall; the crown regrows reliably from the same roots each spring.
Pick young outer leaves often — older leaves turn tough and sharp.Harvest from early spring right through to the first hard frost.Cut the whole plant back hard after flowering for a flush of fresh growth.
Companion plants
Chives and other alliums planted close by are thought to help keep aphids off sorrel’s tender young leaves.
Watch out for
Aphids — Cluster on tender new leaves in mild weather. Rinse off with a strong jet of water or encourage ladybirds.Leaf miner — Tunnels thin, papery blotches into leaves. Pick off and dispose of affected leaves away from the bed.