French Sorrel Seeds


French Sorrel Seeds

The garden’s sour patch kid, this unique leafy herb adds a tart and sour taste to soups, salads and sandwiches. The leaves also taste great on their own as a yummy snack plucked straight off the plant. This perennial salad herb is a favorite of children.  Young leaves are best.

Approximate amount of seeds per pack: 400

Category: .

When to Plant in Spring:

  • Earliest Planting Date: 4 weeks before Average Last Frost
  • Latest Planting Date: Average Last Frost
  • Length of Planting Window: 4 weeks

When to Plant in Fall:

  • Earliest Planting Date: 12 weeks before Average First Frost
  • Latest Planting Date: 8 weeks before Average First Frost
  • Length of Planting Window: 4 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Sow seeds ¼ inch deep, spacing 1 – 2 inches apart. Thin plants to stand 12 to 18 inches apart.

Care: Keep beds watered, and weed free.

Harvest: pick leaves often to encourage new growth

Germination: 2 – 15 days

Days to Maturity: 40 – 60

Preferences: Plenty of water, full sun, well-draining soil

• Sorrel is an ancient word, which name originates from the Teutonic word meaning sour.

• In Europe, French sorrel was added to many tonics as a way to prevent scurvy, due to its high vitamin C content.

• Ancient Greeks and Romans used French sorrel to aid in digestion and considered it a lovely complement to rich, fatty meats.

Peach, Tomato and Sorrel Salad
2 cups of loosely packed, washed French Sorrel leaves
6-8 ripe peaches, sliced
1 cup cherry tomatoes, halved
4 tablespoons honey
¼ cup canola oil
3 tablespoons balsamic vinegar
1 teaspoon vanilla extract
Salt and pepper to taste

Directions: Assemble torn up sorrel leaves, peaches and tomatoes in bowl. Whisk together honey, canola oil, balsamic vinegar, vanilla, salt and pepper in bowl. Dress with salad with vinaigrette and serve.
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French Sorrel Pesto
½ cup olive oil
½ cup toasted whole almonds
2 garlic cloves
Zest from 1 lemon
Juice from ½ a lemon
3 cups roughly chopped French Sorrel leaves
Salt and pepper to taste
Parmesan cheese for grating (optional)

Directions: Whirl almonds and garlic in a food processor until finely chopped. Add lemon zest and juice, sorrel, oil, salt and pepper, whirling until just blended but still coarse. Serve as a dip or over pasta.
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