Sorrel, Green De Belleville

Sorrel is appreciated in native cuisines throughout Europe and in many parts of Asia and Africa, as well. A perennial, it is available in early spring, before many annual crops have even been sown! The lemony tartness of the young succulent leaves gives a tangy twist to salads. Widely used in soups; combine with spinach for an authentic spanikopita. This cultivated variety with clear green leaves is much slower bolting than the wild species.

• 6-12 hours of Sun
• Sprouts in 10-14 Days
• Ideal Temperature: 65-75 Degrees F
• Seed Depth: 1/4"
• Plant Spacing: 10-12"
• Frost Hardy: Yes
  
• Rumex acetosa
  

Growing Tips: Harvest tender leaves starting in early spring, remove flowering tops to keep leaves tender and to prevent unwanted volunteers. May become invasive in some climates.