Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads. Surprisingly, they have a flavour that is similar to kiwifruit or sour wild strawberries. Sorrel also provides a significant amount of fiber, very few calories, almost no fat, and some protein. In terms of vitamins, it is rich in vitamin C and also contains vitamin A, B-6, iron, magnesium, potassium, and calcium.
Sprouts in: 1 - 2 weeks
Harvest in: 5 - 6 weeks
- Green Sorrel is a heat sensitive plant and grows best at 18 - 24 °C / 64 - 75 °F.
Harvest its green leaves all at once or individually, it is up to you.
- Sorrel may be a little bit slower to start than other edible geens, but its growth accelerates soon and it will be harvest-ready at the same time as other greens.
- Mature sorrel may have some pink/red coloration on the stems. This is all good and normal.
Use all your Sorrel before two months. At this point, it has the best taste and the highest nutritional value. Later it may become bitter and not edible as a raw leaf.
- Green Sorrel can be used in any dish just as you would normally use spinach.
- Ancient Romans used leaves of sorrel to ease thirst when water was not available.