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Care & Harvest

Red Sorrel is ready to harvest when the leaves reach about 4 inches long. It is a cut-and-come-again plant and will give you a steady supply of young tender leaves. Simply harvest the outer leaves first, leaving at least one-third of the plant to continue growing. Once the plant bolts (or flowers), the leaves will turn bitter. To delay this, remove flowers and buds as soon as they appear. We suggest checking the roots monthly and trimming any that are brown or extending past the yPod. In high temperatures, Red Sorrel tends to bolt quickly, as such, try to keep it around room temperature for best results. Pollination is not required or recommended.


If more than 3 plants sprout, it’s best to thin to no more than 3 for optimal results.

Quick Facts

A one cup serving of sorrel provides over 100% of daily recommended vitamin A and C. Vitamin A is essential for vision and healthy organ function, while vitamin C is an important component for immune health and wound healing. Sorrel is also a good source of potassium, which contributes to cardiovascular health by lowering blood pressure. It offers a variety of B vitamins along with iron. A single cup serving of sorrel also provides 2.6g of protein, which is relatively high for an herb.   Similar to Oxalis (common wood sorrel), Red Sorrel leaves have an interesting lemony tang that is derived from oxalic acid.
As with most dark leafy greens, arugula is high in a variety of nutrients. High in vitamin C, A, K. High in calcium, potassium and folate. Good source of iron.
Red Sorrel is rare to find outside of farmer’s markets due to its short shelf life after harvest. Its small, younger leaves are more tender than mature foliage and can be mixed into fresh salads, added to wraps, or provide a delicate, beautiful edible garnish. Mature, bigger leaves have a distinct tangy lemon flavor that mellows slightly with cooking. If using mature leaves, remove the stems and ribs before cooking as they can be stringy. The bright lemony flavor of sorrel complements fish, meats, eggs, and potatoes as a sauteed side dish or as part of a flavorful serving sauce. Sorrel is also a key ingredient for a variety of soups and is featured in cuisines across the world.

Harvest to Plate Recipe

Sorrel soup, french style

Photo / Recipe Source: Honest Food


  • 4 tablespoons unsalted butter, divided
  • 1/2 cup chopped green onions, ramps or other wild onion
  • 4-6 cups of chopped sorrel, packed
  • Salt
  • 3 tablespoons flour
  • 1 quart chicken stock or vegetable stock
  • 2 egg yolks
  • 1/2 cup cream


  1. Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.
  2. While the onions are cooking, pour the stock into another pot and bring to a simmer.
  3. Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
  4. Whisk in the hot stock, stirring constantly. Bring this to a simmer.
  5. To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Add the final tablespoon of butter. Let this cook — below a simmer — for 5 minutes. Do not let it boil or the soup will break. Serve at once.