Common Sorrel Seeds

Heirloom

#0137
This packet sows up to 90 feet.
Availability: In Stock
John Evelyn, a 17th century gardener and author, wrote that sorrel imparts "so grateful a quickness to the salad that it should never be left out". Popular in France and England for centuries, this wonderful green is underused in the U.S., and unjustifiably so; its spring leaves can be used as salad greens, as a complement to fish, or mixed in with spinach or chard. Very high in vitamin C. Sorrel stays green even after frost, so you will have many months of harvests!
$1.79 500 mg

Botanical Name: Rumex acetosa

Days to Maturity: 60 days

Family: Polygonaceae

Native: Europe, Asia, and Australia

Hardiness: Hardy perennial in USDA zones 3–7

Plant Dimensions: 18"–24" tall and wide

Variety Information: Green, crinkled, arrow-shaped leaves with lemony spinach flavor

Attributes: Good for Containers

When to Sow Outside: RECOMMENDED. 1 to 2 weeks before your average last frost date, when soil temperature is at least 50°F, or sow in late fall for early spring germination.

When to Start Inside: 4 to 6 weeks before your average last frost date. Ideal soil temperature for germination is 68°–86°F.

Days to Emerge: 5–10 days

Seed Depth: ⅛" cover lightly

Seed Spacing: A group of 3 seeds every 8"

Row Spacing: 24"

Thinning: When 2" tall, thin to 1 every 8"

Harvesting: Pinch or cut off the young, outer leaves. Pick regularly to encourage new, tender growth, even if you don't need the leaves; sorrel can be frozen for later use. A few of the interior, small leaves can be harvested occasionally without harm to the plant.

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Common Sorrel Seeds Reviews

1 review
Great in Soup
Review star icon Review star icon Review star icon Review star icon Review star icon Jul 22, 2018
One container of sorrel provided me with all the sorrel I needed for several kinds of soups. It lasted until our Texas summer of triple digits burned it up. Will plant a fall crop in Sept.
Sara Knight

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