Sorrel
Rumex acetosa
herbA perennial leafy green with a distinctive bright, refreshing lemon-sour flavor from oxalic acid. The surprising tartness makes it unique among garden greens — useful as a flavor accent like lemon juice in soups, sauces, and salads. The classic ingredient of French sorrel soup. Once established, a sorrel plant provides harvest for 10 or more years with minimal care.
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Sun
partial shade
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Water
Every 2 days
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Harvest
~60 days
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Difficulty
easy
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Lifecycle
perennial
Comes back every year
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Spacing
12-18 in
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Planting Depth
1/4 in seed; crown at soil level for divisions
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Soil pH
5.5-6.8
Growing Details
Soil Type
Rich, moist
Hardiness Zones
Zones 3 – 8
When to Fertilize
Light compost top-dressing in early spring; no heavy feeding needed
Fertilizer
Compost only; lean to moderate fertility produces better-flavored leaves than over-fertilized plants
🌱 Growing Guide
Start from seed or purchase divisions. Plant in spring in rich, moist soil. Sorrel grows quickly and can be harvested lightly in the first year. In subsequent years, harvest generously from spring through fall. Remove flower stalks as they appear to maintain leaf production and reduce self-seeding. Divide clumps every 3 to 4 years to rejuvenate. Partial shade in hot climates extends the harvest season.
Planting Calendar
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Direct sow
Mar 25
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Projected first harvest
May 24
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Strawberry — Compatible perennial companion for a low-maintenance permanent bed
- Mint — Similar moisture requirements and perennial lifestyle
- Chives — Perennial herb combination for a long-lived corner of the garden
- Most perennial herbs — Sorrel integrates well into permanent herb beds needing minimal disturbance
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Diatomaceous earth; beer traps; handpick after rain — sorrel is a slug favorite
Water blast; insecticidal soap; introduce ladybugs
Remove and destroy mined leaves; beneficial nematodes in soil
Ensure drainage; sorrel tolerates moist soil but not waterlogging
🌾 Harvest & storage
Harvest young leaves 3 to 4 inches long for the mildest flavor. Older leaves become more fibrous and extremely sour. The sharp oxalic acid flavor mellows significantly when cooked — excellent in cream soups, egg dishes, and fish sauces. Use raw sparingly as a flavor accent in salads. Avoid eating large quantities raw — oxalic acid in excess can interfere with calcium absorption.
🥗 Nutrition & benefits
Good source of vitamins A and C, potassium, and magnesium. High in oxalic acid (which provides the distinctive sour flavor) — this binds calcium so sorrel should be eaten in moderation by people at risk for kidney stones. Also contains beneficial flavonoids and chlorophyll.
⚠️ Toxicity & safety
Enjoy in moderation. Sorrel is high in oxalic acid, which gives its sharp, lemony taste. It is fine in normal amounts, but eat it in moderation if you are prone to kidney stones (cooking lowers the oxalate).
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.