Common name: French Sorrel
Scientific name: Rumex acetosa
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
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
Cultivation: Sow seeds in spring. Thin or transplant to 12 inches. Divide and replant every five years.
Propagation: Seeds, division.
Flowering period: Summer
Flower color: Greenish to reddish
Harvesting: For culinary uses gather leaves when young.