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Home > Guides > Herbs > Sorrel |
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How to Grow Sorrel | Guide to Growing Sorrel |
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Overview |
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Sorrel has been cultivated across Europe and North Africa for centuries, and the leaves of this hardy herbaceous green are most commonly used to impart flavor to soups, salad, and fish in French cuisine. In smaller quantities, the taste reminds some of citrus fruits or wild strawberries, with a slight edge. Sorrel leaves were used by the Romans to impart sharpness or acidity to foods. |
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Growing Guide
GROWING NOTES
Sorrel is a shorter herb, reaching heights of 8-12" with long, flavorful leaves that are commonly used in French cuisine.
Transplant outside after the last frost, ideally on a cloudy or overcast day.
Sorrel will grow best with full sun, and prefers moist, fertile soil.
MAINTAINING
For best results, Sorrel should be started 4-6 weeks prior to the final frost of the spring. Sow shallowly, at a depth of approximately 1/4". Keep well-moistened, and moderate water slightly once seeds start to germinate.
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Harvesting Guide
HARVESTING
The leaves can be harvested anytime, and the plant will produce copious quantities to replace those that have been collected. Nearly half of the leaves can be collected weekly, or bi-weekly, without significant duress to the plant.
SAVING SEEDS
To collect seeds, wait for seedheads to dry on plant. Collect when dry, carefully thresh over a bowl, and separate seed from chaff by winnowing. Store in a sealed container in a dry, cool location out of direct sunlight for optimum life.
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