Sorrel is a zesty leafy green, with each bite reminding us of opening a can of lemonade. The leaves are best when young as they become tougher and tarter when mature. Cook them only if you are fond of tangy mush.
PLANTING
Sow seeds directly to the patch if conditions are mild/warm, otherwise propagate in a seed tray and then transplant to the patch when seedlings are 4 weeks old. Make sure to keep watering up to both seeds and seedlings – always in the morning – as young leafy greens are delicate to both the sun and snails/slugs.
WATERING
In ground: Water daily for the first 4 weeks and 3-4 times a week in the absence of rainfall thereafter. More frequent watering may be required during the warmer times of the year.
In Pots: Water daily while establishing and for the entirety of the warm season, otherwise every second day – after they are 4 weeks old – if growing during the cooler times of the year.
MAINTENANCE
Sorrel plants are a hardy bunch and require very little maintenance. With consistent watering and only picking what you need (best picked on a not so empty stomach), you will be provided with a steady crop all season.
HARVESTING
Time until first harvest: About 10 weeks
How to harvest: Leaf-by-leaf harvesting is encouraged for a perpetual harvest. Take more mature outer leaves and work your way in, leaving enough foliage on each plant to properly reproduce.
TIP
Younger leaves have a slightly more acidic taste. Pick a variety of sizes for balance or choose smaller leaves for more zest.
