Garden Large Leaf Sorrel is a cold-hardy perennial herb in the buckwheat family that brings a distinctive lemony brightness to spring and summer kitchens. This open-pollinated heirloom reaches 12 to 24 inches tall and produces its first harvestable leaves in just 50 to 60 days, making it one of the earliest greens to emerge after frost. Hardy from zones 4 through 9, it thrives in full sun with moderate water and neutral soil, adapting easily to gardens, containers, raised beds, and field cultivation. The large leaves deliver a tart, tangy zing that transforms salads, soups, and savory dishes with genuine flavor complexity.
Full Sun
Moderate
4-9
24in H x ?in W
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Moderate
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This heirloom sorrel returns reliably year after year, delivering fresh lemony leaves from spring through summer with minimal fuss. The large leaves develop quickly, giving you harvestable greens within two months of planting, and the plant's natural cold hardiness means it often emerges as one of your first fresh greens when winter breaks. Grown easily in everything from garden beds to containers, it's as forgiving as it is flavorful, thriving on moderate water and full sun without demanding constant attention.
Fresh sorrel leaves shine in spring salads, where their lemony tang brightens milder greens without vinegar. The leaves also excel in creamy soups, particularly French-style sorrel soup, where their acidity cuts through richness beautifully. You can braise sorrel as a side dish, blend it into sauces, or use individual leaves as a garnish for fish and egg dishes. Its bright flavor works anywhere you'd want a tart, herbaceous note without the harshness of vinegar.
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Sorrel seeds germinate best between 50 and 70 degrees Fahrenheit. Start seeds indoors 4 to 6 weeks before your last spring frost, pressing seeds lightly onto moist seed-starting mix without covering them deeply, as they benefit from light for germination. Keep the soil consistently moist until seedlings emerge, typically within 7 to 14 days.
Harden off seedlings gradually over 7 to 10 days by exposing them to outdoor conditions in increasing increments. Transplant outdoors after your last frost date when soil can be worked, spacing plants 18 inches apart. The plant's frost hardiness means it can handle cool spring soil, but established root systems transplant more reliably.
Direct sow seeds outdoors in spring as soon as soil can be worked, or in late summer for fall establishment. Press seeds lightly into moist soil and keep the seed bed consistently moist until seedlings are well established.
Begin harvesting outer leaves once the plant is established and robust, typically within 50 to 60 days of planting. Pinch or cut the largest leaves from the outside of the plant, leaving the tender center growth intact to sustain productivity. Continue harvesting throughout spring and early summer; in mild climates, the plant often produces into fall. The plant is most tender and flavorful in cool weather, so harvests become less abundant as temperatures rise significantly.
Pinch off flower stalks when they begin to emerge to encourage continued leaf production and delay senescence into late summer. Regular harvesting of outer leaves naturally shapes the plant and promotes bushier growth.
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“Garden Large Leaf Sorrel represents a lineage of culinary sorrels that have graced European kitchen gardens for centuries. As an open-pollinated heirloom variety, it has been preserved and passed through gardening communities specifically for its reliable productivity and dependable flavor. The catalog sources emphasize its nature as a time-honored perennial herb, suggesting this cultivar carries forward generations of selection for larger leaves and consistent spring emergence, traits that made it invaluable to home gardeners long before seed catalogs standardized varietal names.”