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Sorrel (French) is a perennial leafy herb with a bright, lemony tartness that makes it one of the most distinctive flavors in the edible garden. Growing 12–18 inches tall in zones 3–7, French Sorrel produces shield-shaped, tender leaves from early spring through late fall — often the first harvest of the year. Its sharp oxalic acidity mellows beautifully when cooked into classic French sorrel soup or wilted like spinach with butter and cream. Unlike many perennials, sorrel establishes quickly, is virtually pest-free, and returns reliably each spring, making it a set-it-and-forget-it staple for herb enthusiasts.
Plant French Sorrel in well-drained, moderately fertile soil in full sun to partial shade. It's one of the first perennials to emerge in spring and appreciates consistent moisture during establishment. Space plants 18 inches apart. Remove flower stalks as they appear — bolting significantly reduces leaf quality and the tart flavor you're growing it for. Once established, sorrel is remarkably drought-tolerant and virtually pest-free. Cut plants back hard in midsummer (leave 2–3 inches) to stimulate a fresh flush of tender new leaves. Divide every 3–4 years in spring to rejuvenate. Pick leaves when young for the best flavor — older leaves become more intensely sour. Mulch in fall in zones 3–4 to protect the crown.
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