If you want to be able to eat your sorrel all year round, consider succession planting. In other words, plant each row one week apart. Yes, sorrel is extremely easy to grow and requires little to no maintenance once you get it germinated. You can cut as much as you need for each dish and let it regrow itself.

Sorrels, growing as they do wild in nature all around the world, are tough and robust plants and in general are worry-free. Put some mulch to help prevent weeds, keep it moist, and insulate it from wide temperature swings. This is useful if you’re somewhere that gets random temperature dips out of nowhere. Indoor planting If you need to store surplus because you cut a bit too much, that’s fine. Put them in the crisper. Use a bag to keep them fresh for up to 2 days or so.Wash them thoroughly, then line them on a baking sheet with parchment paper. Lay them out so they get a lot of surface area- no bunching. Preserving Otherwise, there’s no point because it’ll produce some bitter-tasting leaves. It all depends on you.

Sorrel should be moist at all times. Use your finger to feel the top 3-4 inches of soil and make sure it’s moist. Don’t overwater though. This brings bugs.Plant each seed half an inch deep with 12 inches of space between each one. Plant further apart if you have the space to eliminate competition for nutrients in the soil column. As a cold-hardy plant, Common Sorrel varieties do not need protection but it would be wise to lightly cover or mulch it with organic compost if you anticipate frost. Propagation Still, more studies are needed to determine how sorrel may affect cancer growth in humans when consumed as part of a balanced diet. Supports heart health You can begin harvesting this plant when it is a few inches tall. Boil a pot of water and drop the leaves in for two minutes.

It appears to work best when absorbed into walls leaving a breathable surface that is protected by the natural properties of the paint itself. Who knew sorrel plants had so many uses? Frequently Asked Questions Where Do You Find Sorrel? French sorrel typically has rather pointed leaves that harbor a lemon flavor, it’s also smaller than other varieties of this plant and can grow up to 12 inches overall. Even if you screw up and it bolts, you can cut it down and then get a second harvest in the autumn if it’s doing well. Temperature Note that sorrel can be harmful in large quantities or to sensitive individuals. Be sure to do you own research, consult with your provider in healthcare, and use caution before consuming. What does it taste like? However, rather than eliminating oxalate-rich foods like sorrel from your diet, try to increase your intake of calcium, limit your salt consumption, and drink plenty of water to help prevent calcium oxalate kidney stones ( 20, 21, 22). summaryThe good thing about the sorrel plant is that it can be used for many cooking and herbal uses, as well as medical purposes. It’s a natural herb, so the benefits just keep on coming the more we find out about it as a plant. Part shade is OK for sorrel for those that have artificial shade surrounding their garden. However, for the ideal harvest, full sun for at least 5 hours daily is perfect. Harvesting Sorrel takes about 1-2 weeks to germinate from seed. It’s ready for harvest around 4-5 weeks later following germination. Sorrel is especially high in vitamin C, a water-soluble vitamin that fights inflammation and plays a key role in immune function ( 3 ). Sorrel can do well with slightly acidic to neutral pH levels, so don’t worry about it. It doesn’t need to be perfect.

The stems are rich in oxalic acid, so you may want to help blanch it to remove some of the bitterness. The older the stem, the higher the oxalic acid content.

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If you’re after baby greens, you pull the entire plant out when it’s just a few inches tall. If you want to do a cut and come again, then you cut as necessary by using the older leaves first. Other Sorrels may be grown in the same way with minor variations; after all, Sorrels are easy-grow and no-care plants. But if you grow them as perennials, after 2-3 years, you’ll get very little harvest. The plants become weak and brown. Cut them down because they bring bugs.