Step-by-Step Growing Guide
Garden sorrel (Rumex acetosa) and French sorrel (R. scutatus) are hardy perennial greens that are among the easiest herbs to grow, persisting for decades with minimal care. They thrive in a wide range of soils at pH 5.5–7.0, from poor sandy ground to moderately fertile loam — overly rich, high-nitrogen soil produces very large but excessively bitter, oxalic-flavored leaves. Plant in full sun to partial shade; French sorrel is more shade-tolerant and somewhat milder in flavor. Sow seeds directly in spring or start indoors 6 weeks before last frost, transplanting 30 cm apart. Established clumps spread readily by seed and runners and should be divided every 3–4 years in spring to maintain vigor. Water moderately; sorrel tolerates both drought and boggy conditions better than most herbs. Remove flower stalks immediately as they emerge — leaving them to bloom dramatically reduces leaf production and quality. The lemony, oxalic flavor is most pleasant in young, tender leaves; older leaves become more bitter.