Gardeners who are herb gardening for flavor in their cooking have got to add Sorrel, among culinary herb plants essential to French cooking.
This culinary herb most famous for sorrel soup, has large, succulent, slightly acidic-tasting leaves. Sorrel 'Blonde de Lyon' gives zest to salads and any dish which is insipid in itself. Remove flowering tops as they appear to keep leaves tender. Blonde de Lyon is the standard variety esteemed in France. Also check out our new Bloody Dock Sorrel.
Essential to early pioneers for its high amount of Vitamin C, Sorrel kept many people from contracting scurvy during harsh winters where fruits and other vegetables were scarce. Also very high in Potassium, and Vitamins A and B1, 'Blonde de Lyon' is an excellent to oily fish dishes such as shad and salmon.
Rumex acetosa
Characteristics: Sorrel is a large succulent culinary herb essential to French cooking. Large green leaves have a very nice lemon flavor and compliment soups, stews, and fish. It is very easy to grow.
Light: Sorrel will do fantastic in full sun to partial shade. If your garden gets about 5 or 6 hours of direct sunlight per day, you should be just fine.
Water: Water Sorrel when dry to the touch. Avoid over-watering.
Soil: Sorrel likes well-drained soil of average quality.
Use: 'Blonde de Lyon' is the standard variety esteemed in traditional French cuisine. Here's your chance to try out some authentic recipes!
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