(60 days) Open-pollinated perennial, Zone 3. Often known as Sour Grass. Likes cool weather, acid soil, partial shade and plenty of water to retard bolting. In spring it rapidly shoots up its thick sword-shaped lemony-flavored leaves. If left untouched will grow up to 18" and make seed stalks. Use for microgreens or snip the leaves while they are still young and tender. Keep cutting and never let them grow big and coarse or go to seed. If they get away, mow the plant close to the ground and it will regenerate. Or treat as a biennial by planting a new patch every year and rotating the old out of production. Young leaves add tang to soups and salads and provide a welcome spring tonic. Tony Ricci of Green Heron Farm in PA recommends grilling fish wrapped in sorrel leaves surrounded by foil to impart an herbal-lemon flavor to the fish. ②
3192 Broad-Leaved Sorrel
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Sorrel derives from the French word ‘surele,’ roughly translated ‘to sour.’ Sorrel juice has been employed to bleach linens and polish silver.
Days to maturity are from direct seeding.
Culture: When to harvest greens? Research from trials conducted in England and Kenya showed looseleaf lettuce, red chard and arugula harvested in the evening had a longer shelf life than when picked in the morning.