French sorrel has bright, lemony leaves that add tangy zip to salads and soups—a little goes a long way. This perennial keeps producing tender new leaves all season, and it's one of the first greens ready in spring. Sorrel: This lemony perennial green delivers an intense, citrusy tartness, making it a vibrant addition to spring salads and the essential ingredient for classic French sorrel soup. The distinctive sour-lemon flavor comes from oxalic acid; while it should be consumed in moderation, small amounts add incredible brightness to salads, sauces, and fish dishes. French sorrel is preferred for culinary use, while garden sorrel is known for being larger and more cold-hardy. • Growing Tips: Transplant in spring or fall, spacing 12-18 inches apart. This is an exceptionally cold-hardy perennial that returns each spring. • Sun Requirements: Full sun to partial shade. • Preferred Soil: Rich, well-drained, moist soil, though the plant is adaptable to various conditions. • Harvest Details: Begin harvesting outer leaves when they reach 4-6 inches long. Remove flower stalks to maintain leaf production; the flavor is most intense in spring. Cutting back after flowering will stimulate fresh growth. Perennial in zones 3-9.
