Sorrel is a distinctive perennial herb and leafy green, known for its bright, refreshingly tart flavor that often tastes like lemon. This unique tang is due to the presence of oxalic acid, making it a popular culinary addition to salads, soups, sauces, and egg dishes. Successfully growing this flavorful plant starts with understanding its preferences, as productivity depends on planting during the correct seasonal window. Proper timing ensures the plant is not stressed by unfavorable weather, allowing it to develop into a robust, long-lasting garden addition.
Optimal Timing for Planting
Sorrel is a cool-season crop that thrives in cooler temperatures, ideally between 50 and 70 degrees Fahrenheit. This dictates two primary planting windows: early spring or late summer/early fall. For spring planting, sow seeds or set out transplants immediately after the last expected frost date, as established plants tolerate light frost. This timing allows the plant to mature and provide a substantial harvest before the intense heat of summer arrives.
Planting in the fall is effective for establishing a perennial patch that returns the following spring. Seeds or divisions should be planted approximately 6 to 8 weeks before the first expected hard frost. This late-season planting allows the root system to anchor itself before the ground freezes, resulting in a vigorous return of tender leaves. The goal is to avoid planting during peak summer heat, which can trigger the plant to “bolt,” or send up a seed stalk.
Starting Sorrel From Seed or Transplant
The choice between direct sowing seeds and using nursery transplants affects the speed of the first harvest. Direct sowing outdoors is effective when the soil temperature is suitable, typically between 50 and 68 degrees Fahrenheit. Seeds should be sown shallowly, about a quarter-inch deep, and kept consistently moist for germination, which occurs within one to two weeks. Direct sowing is the most economical way to start a large patch and avoids transplant shock.
Starting sorrel indoors gives the gardener a significant head start on the growing season. Seeds should be sown in trays approximately four to six weeks before the last spring frost. Once seedlings develop their first true leaves, they must be gradually acclimated to outdoor conditions through hardening off before transplantation. Using transplants ensures quicker establishment and an earlier yield of harvestable leaves.
Site Selection and Soil Preparation
Selecting the right location involves balancing sorrel’s need for light with its sensitivity to heat. Sorrel performs best in full sun in cooler climates, but benefits significantly from partial shade in regions with intense summer heat. Placing the plant where it receives morning sun and afternoon shade helps reduce leaf scorching and delays bolting.
The soil structure is equally important, as sorrel requires excellent drainage to prevent root rot. Heavy clay soils should be amended substantially with organic matter, such as aged compost or well-rotted manure, to improve porosity and aeration. Sorrel prefers a slightly acidic soil pH range, ideally between 5.5 and 6.8. Incorporating a generous amount of organic matter before planting boosts fertility, supporting the continuous production of lush leaves.
Ongoing Care and Harvesting
Consistent moisture is a significant factor in sorrel cultivation, as dry soil accelerates bolting and causes the leaves to become tough and bitter. The plant requires at least one inch of water per week, and the soil should be kept uniformly moist, but never waterlogged. Since sorrel is grown for its foliage, a general-purpose vegetable fertilizer or nitrogen-rich compost tea can be applied periodically to encourage continuous leaf production. Over-fertilization should be avoided, as sorrel is generally a low-maintenance feeder.
Harvesting should begin once the leaves are about four to six inches long, typically 35 to 40 days after sowing or immediately after transplanting. Pick the older, outer leaves individually, leaving the central, younger leaves intact. This “cut-and-come-again” method ensures a steady supply of tender foliage. If a flower stalk begins to emerge, cut it back immediately at the base to prevent the plant from diverting energy into seed production, which causes the leaves to lose flavor. Mature perennial sorrel plants can be divided every three to five years in the early spring or fall to rejuvenate the clump.