Large Leaf Sorrel

Large Leaf Sorrel is a vibrant and versatile green that brings a bold, tangy flavor to any garden. Known for its large, 8-inch tall, deep green leaves, this perennial herb thrives in cool weather and produces some of the earliest greens in the spring! Named after the French translation for "sour," Sorrel has an incredibly intense lemony tang that makes it an excellent addition to fish, soups, sauces, salads, and even as a garnish for a burst of refreshing acidity. Its rich, vibrant leaves can be used both raw and cooked, similar to spinach, offering endless culinary possibilities. Sorrel is packed with nutrients, including vitamin C, iron, and antioxidants, making it not only delicious but also a healthy addition to your diet. This herb is easy to grow, drought-tolerant, and pest-resistant, making it a great choice for gardeners looking for a hardy, low-maintenance plant. Whether you're an experienced chef or a home cook, Large Leaf Sorrel is a must-have for anyone who enjoys fresh, homegrown herbs with a punch of flavor!

Also Known As: Spinach Dock, Narrow-Leaved Dock, French Sorrel, Vietnamese Sorrel (Rau Thom), Garden Sorrel, Broadleaf Sorrel, Common Sorrel, Red Veined Sorrel, Spinach Dock, Sour Grass, Green Sorrel, Sorrel Lettuce, Large Leafed Dock.

Plant Name:	Sorrel, Large Leaf
Latin Name:	Rumex acetosa
Days to Germinate:	14-21
Days to Harvest:	120
Plant Height:	1 - 2 Feet
Spread:	9 - 12 Inches
Growth Habit:	Clumping
USDA Zones:	4-12
Lifespan:	Annual, Perennial 4-8
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 18 inches apart. This formation of ridges will help with drainage.

Planting:

Sorrel prefers the cooler temperatures of Fall and Spring (50F-75F).

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 3-4 weeks before the last expected frost date in Spring. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 50F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying roots in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant in spring as soon as the soil can be worked, when the soil warms to at least 40F. For fall crops, direct sow seeds outdoors 6-8 weeks before the first frost. To plant, make holes 1/2 inch deep and spaced 12-18 inches apart down the rows of raised beds. Plant 2-3 seeds per hole or broadcast and separate once seedlings emerge. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting. For a continuous harvest, plant successive crops every 2 to 3 weeks.

Planting Depth:	1/2 inch
Within-Row Spacing:	12-18 inches
Between-Row Spacing:	18-24 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2 times a week. Sandy soils may need to be watered more often than heavy clay soils. Mulching around the plants helps retain moisture and suppress weeds.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 3-4 weeks after planting, you may optionally apply a complete fertilizer, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Large Leaf Sorrel can be harvested once the plant has developed a good number of mature leaves, typically around 6 to 8 weeks after planting. For the best flavor and tenderness, pick the outer leaves when they are about 4 to 6 inches long, using scissors or pinching them off at the base. Avoid harvesting too many leaves at once, as this can slow the plant's growth; instead, take a few leaves from each plant at a time to allow continuous production. Regular harvesting encourages new growth and prevents the plant from bolting, especially in warm weather. For a full harvest, cut back the entire plant, leaving about 1 inch of growth, as sorrel is a hardy perennial that will regrow. Younger leaves have a milder, tangy flavor, while older leaves can be more acidic and better suited for cooking.