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7-14 DAYS



50-60 DAYS




Care & Harvest

The leaves can be harvested individually when they are about 4-5 inches long. Leaves have the best flavor and tenderness when they are young.

Remove flower buds as they appear to encourage the plant to continue producing leaves!

Use sorrel leaves fresh: they can be stored in the refrigerator for 1-2 weeks if necessary. They can also be frozen or dried for longer term storage, but will lose much of their flavor.  

Quick Facts

A popular feature in French cuisine, Sorrel has been used in ancient Europe and Egypt to impart an intense lemon-citrus flavor in dishes.

Romans and Greeks historically used sorrel to help digestion after heavy meals. Medicinally it has been used to aid skin conditions, liver conditions, and fever. Sorrel has significant amounts of Vitamin C, potassium, phosphorus, calcium and magnesium. 

Use as desired to taste: Sorrel boasts intense flavor! Sorrel traditionally pairs excellently with whitefish, can be used to boost flavor in soups, or is added to salads for bursts of flavor. The flavor is often described as an acidic, refreshing, spinach-like astringency.

Harvest to Plate Recipe

french sorrel soup

Photo / Recipe Source: Bon Appetit


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


  • 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.
  • While the onions are cooking, pour the stock into another pot and bring to a simmer.
  • 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.
  • Whisk in the hot stock, stirring constantly. Bring this to a simmer.
  • 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.