The flavour of sorrel leaves is tart with citrus undertones. When they are young, they can be picked and added to salads; alternatively, when they are larger, they can be picked and cooked much like spinach. Sorrel is a great addition to soups and gratins, as well as a great side dish for fish, pork, and egg meals. Raw leaves can also be added to food.

Rumex acetosa, or broad-leaved sorrel, grows easily and bears copious amounts of pale green leaves. Because it’s a resilient perennial, you may consider it like a crop that you cut and come again—you can even pick the leaves in the middle of winter.

Grow sorrel in soil that is both fertile and moisture-retaining, in a sunny or partly shaded location.

2000  seeds per gram