Sorrel is a hardy perennial herb grown for its bright, lemony-flavored leaves, which offer a tart, acidic counterpoint to salads and soups. The two most common types cultivated are Garden Sorrel (Rumex acetosa), known for its large, arrow-shaped leaves, and French Sorrel (Rumex scutatus), which has smaller, shield-shaped foliage and a slightly milder flavor. Growing this leafy green from seed is straightforward, making it an excellent addition to the garden. It provides one of the first fresh harvests of spring, and its robust nature allows it to return reliably year after year.
Seed Starting Timing and Site Selection
The best time to sow sorrel seeds is in early spring, about four weeks before the last expected frost, or as soon as the soil is workable for direct outdoor planting. As a cool-weather crop, sorrel thrives in moderate temperatures and can also be planted in late summer or early fall for a secondary harvest before winter dormancy. Proper site selection is important for preventing the plant from prematurely developing flower stalks, a process known as bolting.
While sorrel tolerates full sun, partial shade during the hottest part of the afternoon is preferred, especially in warmer climates. This helps keep the plant cool, delaying bolting and maintaining the tender texture of the leaves. Sorrel performs optimally in well-draining, fertile soil that is kept consistently moist throughout the growing season. The ideal soil pH ranges from slightly acidic to neutral (5.5 to 6.8).
Sowing Techniques for Optimal Germination
Sorrel seeds can be started indoors in trays or directly sown into the garden bed. When starting seeds indoors, use a quality seed-starting mix and sow the small seeds very shallowly, covering them with only about 5 millimeters (1/4 inch) of fine soil or vermiculite. Sorrel seeds often require light to stimulate germination, so planting them too deeply will reduce the number of sprouts that emerge.
For direct sowing, prepare the soil by incorporating well-aged compost to ensure both fertility and adequate drainage. Seeds should be spaced about 1 inch apart in rows approximately 12 to 18 inches apart, allowing room for future thinning. The soil must be kept uniformly moist but never waterlogged during the 7 to 14 days it takes for seedlings to appear. Once seedlings develop their first set of true leaves, thin them carefully to a final spacing of 6 to 12 inches between plants.
Ongoing Care and Maintenance
Consistent moisture is one of the most important factors in maintaining a healthy sorrel plant and ensuring the leaves remain tender and palatable. Once the plants are established, deep, infrequent watering is preferable to shallow, daily sprinkles, which encourages the development of a strong, deep root system. Applying a layer of organic mulch around the base of the plants helps to regulate soil temperature and significantly reduces water evaporation from the soil surface.
As the weather warms and day length increases, sorrel will naturally attempt to bolt, sending up tall flower stalks that divert the plant’s energy away from leaf production. This physiological change also causes the leaves to develop a tougher texture and a more astringent flavor. To maximize leaf quality and prolong the harvest, continuously remove these flower stalks by cutting them off at the base as soon as they are observed. This practice signals the plant to return its energy to vegetative growth.
Sorrel is resistant to many garden pests, but young seedlings can be susceptible to damage from slugs and snails, which can be managed by placing a natural barrier around the plants. Occasionally, aphids or mealybugs may appear on the underside of the leaves. These can be dislodged with a strong spray of water or treated with a gentle insecticidal soap solution. Maintaining good air circulation and avoiding overhead watering helps deter fungal issues such as rust, which can manifest as reddish-brown spots on the foliage.
Harvesting and Perennial Management
Harvesting sorrel leaves correctly ensures a continuous supply of fresh foliage throughout the growing season. Begin picking leaves once the plant is established and the leaves reach four to six inches in length. Always harvest the outer, older leaves first, leaving the small, central leaves to continue the plant’s growth cycle.
This method preserves the growing point, or crown, and encourages a steady flush of new, tender growth. If the flavor of the leaves becomes too strong or tough, cutting the entire plant back to about two inches above the soil line prompts a rejuvenation of fresh, mild-tasting leaves. Sorrel is a long-lived perennial that will die back to the ground with the first hard frost of the autumn season.
To prepare the plant for winter in cold climates, apply a thick layer of organic mulch, such as straw or shredded leaves, over the dormant crown for insulation against deep freezing. Every three to five years, mature sorrel clumps benefit from being dug up and divided in the early spring or fall. Separating the plant into smaller sections and replanting them revitalizes the sorrel, correcting for overcrowding and ensuring the plant maintains its vigor.