Rumex acetosa

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.