Sorrel Botanical name: Rumex acetosa
- Cold hardiness zones: 3-9
- Soil pH: 5.5-6.8, prefers slightly acidic to neutral soil.
- Watering needs: Medium, requires consistent moisture for optimal growth.
- Food forest layer: Herbaceous layer.
- Which parts of the plant are eaten as food: Leaves.
- Blooming Season: Early summer.
- Harvest season/regularity: Can be harvested throughout the growing season as soon as leaves are of suitable size; younger leaves are more tender and less acidic.
- Fruiting age: Not applicable, as it is grown for its leaves, but seeds can be collected in late summer if allowed to flower.
- Age of maturity (full size and peak fruiting): Reaches full leaf size within a few months of planting but can be harvested before then.
- Average mature yield: Continuous harvest of leaves as the plant grows; yield depends on plant size and growing conditions.
- Pollination for Fruit: Not applicable for leaf harvest.
- Size at maturity: Can grow up to 2 feet tall and wide.
- Sun needs: Full sun to part shade.
- Preferred habitat: Moist, fertile, well-drained soils.
- Growth rate (vigor): Medium to fast, especially in favorable conditions.
- Natural reproductive rate (and methods): High; reproduces by seed and can also spread vegetatively through its root system.
- Propagation method: Seed, division, or root cuttings.
- Average life span: Perennial plant, can live and produce for several years.
- Good companion plants: Grows well with strawberries, tomatoes, and onions.
- Plant family: Polygonaceae.
- Taproot: Yes, has a deep taproot.
- Predators: Susceptible to leaf miners and rust.
- Other common problems/solutions: Overwatering can lead to root rot; ensure good soil drainage. Protect from pests with appropriate organic controls.
Notes:
- Ecological functions/uses: Sorrel can attract beneficial insects and is used in crop rotation for its deep roots, which help improve soil structure.
- Food uses: Sorrel leaves are used fresh in salads, soups, and sauces for their lemony flavor.
- Food Flavor/Taste: Sharp, tangy, slightly sour, and lemony.
- Cautions: Contains oxalic acid, which can be harmful in large quantities, especially to individuals with certain health conditions such as kidney problems or rheumatism. Cooking reduces its oxalic acid content.
Propagating Garden Sorrel
To propagate Rumex acetosa (Sorrel), you can use several methods depending on your preference and the resources available to you. Here are the most common propagation methods:
Seed Sowing:
- Timing: Sow seeds in early spring or fall. In regions with mild winters, autumn sowing can result in early spring germination.
- Method: Scatter seeds on prepared soil and lightly cover them with soil or compost. Keep the soil moist until germination, which typically occurs within 1-2 weeks.
- Spacing: Thin seedlings or transplant them to stand about 12 inches apart to allow for adequate growth.
Division:
- Timing: Best done in the spring or fall.
- Method: Carefully dig up an established sorrel plant. Using a sharp knife or spade, divide the root ball into smaller sections, ensuring each section has at least one growth point (shoot or bud).
- Aftercare: Replant the divisions immediately at the same depth they were growing at before, and water them well. Divisions will establish quickly and start producing leaves that can be harvested.
Root Cuttings:
- Timing: Late fall or early winter is ideal for taking root cuttings.
- Method: Dig up a portion of the root and cut into segments about 2-4 inches long. Plant these segments horizontally or vertically in pots filled with a mix of soil and compost, ensuring they are covered by about 1 inch of the medium.
- Aftercare: Keep the pots in a cool but frost-free location over winter. Water just enough to keep the medium moist. By spring, you should see new shoots emerging, which can be planted out once the risk of frost has passed.
Care Tips for Propagation:
- Soil: Sorrel prefers well-drained soil with a slight acidity to neutral pH.
- Watering: Keep the soil consistently moist but not waterlogged, especially during the germination and establishment phases.
- Sunlight: Choose a site that receives full sun to partial shade for optimal growth.
Propagation by division is particularly effective for maintaining vigorous growth and rejuvenating older plants that may start to decline in productivity after several years. It’s also a quicker way to establish a sizable sorrel patch compared to starting from seeds.
Recipes
Sorrel Soup
Ingredients:
- 2 cups fresh sorrel leaves, stemmed and chopped
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or crème fraîche
- Fresh chives, chopped, for garnish
Instructions:
- Prepare the Sorrel: Rinse the sorrel leaves thoroughly to remove any dirt or grit. Pat them dry and chop roughly.
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the diced potatoes and cook for another 2-3 minutes, stirring occasionally.
- Cook the Sorrel: Add the chopped sorrel to the pot with the onions and potatoes. Stir until the sorrel wilts and turns a deeper green color, about 2 minutes.
- Add the Broth: Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
- Blend the Soup: Once the potatoes are fully cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender to puree in batches.
- Finish the Soup: Return the soup to a simmer, and season with salt and pepper to taste. Stir in the heavy cream or crème fraîche until well combined and heated through.
- Serve: Ladle the soup into bowls, garnish with chopped chives, and serve warm.
Sorrel Pesto
Ingredients:
- 2 cups fresh sorrel leaves, washed and stems removed
- 1/2 cup fresh parsley leaves (optional, for balancing the flavor)
- 1/3 cup pine nuts or walnuts, toasted
- 2 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon (optional, adjust based on the tanginess of the sorrel)
Instructions:
- Prepare the Sorrel: Ensure the sorrel leaves are thoroughly washed to remove any dirt. Pat them dry with a kitchen towel.
- Toast the Nuts: In a dry skillet over medium heat, toast the pine nuts or walnuts until golden and fragrant, stirring frequently to prevent burning. Allow them to cool.
- Blend the Pesto: In a food processor, combine the sorrel leaves, parsley (if using), toasted nuts, minced garlic, and grated Parmesan cheese. Pulse until the mixture is coarsely chopped.
- Add the Oil: With the processor running, slowly add the olive oil in a steady stream until the pesto reaches your desired consistency.
- Season: Taste the pesto and season with salt, pepper, and lemon juice (if using) to adjust the acidity and seasoning to your liking.
- Serve or Store: Use the sorrel pesto immediately with your favorite pasta, as a spread on sandwiches, or as a dip for vegetables. If storing, transfer the pesto to a jar, cover the surface with a thin layer of olive oil, and seal with a lid. It can be stored in the refrigerator for up to a week or frozen for longer storage.
Sorrel and Strawberry Salad
Ingredients:
- 4 cups fresh sorrel leaves, washed and roughly chopped
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup crumbled goat cheese or feta
- 1/4 cup toasted almond slices or pecans
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
- Optional: Thinly sliced red onion or cucumber slices for added crunch
Instructions:
- Prepare the Ingredients: Ensure the sorrel leaves are clean and dry. Slice the strawberries, and if using, prepare the red onion or cucumber as desired.
- Toast the Nuts: In a dry pan over medium heat, lightly toast the almond slices or pecans until golden brown and fragrant. Set aside to cool.
- Make the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, and honey (or maple syrup) until well combined. Season with salt and pepper to taste.
- Assemble the Salad: In a large salad bowl, combine the sorrel leaves, sliced strawberries, and optional red onion or cucumber. Drizzle with the dressing and gently toss to coat.
- Add Cheese and Nuts: Sprinkle the crumbled goat cheese or feta and toasted nuts over the top of the salad.
- Serve: Enjoy the salad immediately, offering a delightful mix of flavors and textures, from the peppery sorrel to the sweet strawberries and creamy cheese.
