French Sorrel

Common name: French Sorrel

Scientific name: Rumex acetosa

Family: Polygonaceae

Uses: Culinary, medicinal.Use in containers. For culinary use. Leaves can be used in salads and soups or cooked like spinach. The leaves of french sorrel are almost tasteless early on in the growing season, but gain acidity and flavor as the season progresses. The buckleaf sorrel has smaller angular leaves and has silvery patches on the leaves and sharp acidic flavor. Sorrel is said to have some medicinal uses.

History: Commonly referred to as just sorrel, and closely related to buckler leaf (or buckleaf) sorrel (R. scutatus). Both species are edible.
Description: Many small, greenish yellow or reddish flowers in spreading panicles. Leaves are one foot or more in length, lance shaped, wavy edged and light green. Lower leaves are larger than upper ones.

Plant type: Perennial

Hardiness: Hardiness zone .

Height: 6-18 inches; width .

Width: 24 inches

Light: Full sun

Soil: well drained soil with an acidic pH


Disease: Snails.

Cultivation: Sow seeds in spring. Thin or transplant to 12 inches. Divide and replant every five years.

Companion planting:

Propagation: Seeds, division.

Flowering period: Summer

Flower color: Greenish to reddish

Harvesting: For culinary uses gather leaves when young.

Garden notes: