Heirloom Herb. Sorrel seeds produce a plant with large, thick, spinach-like leaves add a lemony zest to salads and soups. As sorrel is naturally high in oxalic acid, avoid eating large amounts if you suffer from kidney ailments. This herb can be a vigorous grower so to help rejuvenate your planting, we suggest you divide the roots every three years. Sorrel is also known as Spinach Dock, Soup Weed and Ambada Bhaji.
Perennial hardy to Zone 4.
How to Grow
1200 seed/gram. Sow seed directly outdoors in a sunny site with average soil in mid-to-late May and again in mid-August through to mid-September. In spring, seed can also be started indoors in a soil-less mix 6-8 weeks before last frost date. Keep temperature at 21°C (70°F) for the 7-14 day germination period, then grow on at a slightly cooler temperature before hardening off and transplanting outside after the danger of frost has passed. Sow seed 1.25 cm (1/2″) deep and 7.5 cm (3″) apart then thin the sprouts to 30 cm (12″) apart in the garden.