How to grow sorrel

Rumex acetosa · Polygonaceae · Vegetable

Sorrel is a cool-season vegetable in the Polygonaceae family, grown either from a direct sowing or from transplants. It wants full sun, though it tolerates a little afternoon shade in hot regions and steady, even moisture. From sowing to first pick is about 55–70 days. It is one of the toughest crops here, standing through hard frost and often improving for it.

Grower’s note: A sharp, lemony perennial green - one planting returns for years. Pick young leaves; older ones toughen and turn very sour. Cut off flower stalks to keep it leafy. High in oxalic acid, so eat it in moderation.

Sowing

Sow about 0.25″ deep, into soil between 50–80°F — germination is quickest near 65°F. Germination takes a week or two (7–14 days). For an early crop, start seed indoors about 4 weeks before your last spring frost and grow it under bright light.

Spacing & layout

Give each plant about 8″ along the row with roughly 12″ between rows. On a square-foot grid that is 4 per square foot. Allow at least 12″ of loose, workable soil for the roots. It grows well in containers at least 10″ deep.

Fitting it to your season

Sorrel is a perennial: you plant it once and it comes back and crops for years, so it does not fit the annual sow-and-harvest cycle. Give it a permanent, well-prepared spot out of the way of yearly digging. It takes one to three seasons to reach a full harvest — take little or nothing the first year while the plant establishes.

Quick facts

When to plant sorrel

Companions

Common problems

Pests: aphids, slugs, leaf miner.

Diseases & disorders: rust, leaf spot.

Same family (Polygonaceae)

Rotate these so they don’t follow each other in the same bed year to year.

Figures are typical home-garden ranges from Cooperative Extension planting guides, cross-checked against multiple state sources. Your variety and conditions will vary.