Sorrel [Rumex acetosa]

The perennial sorrel is a vegetable plant with a typical sour taste and contains a lot of vitamin C and iron. All parts of the plant, including the seeds, are edible. Ideal for direct sowing, pot cultivation possible, sowing spring-autumn-winter, good for mixed culture, harvesting the seeds and leaves.

 Description 
Sorrel is a perennial wild vegetable and medicinal plant that originally comes from Europe, Asia, North Africa and Australia. In ancient times it was used by the Egyptians, Greeks and Romans. Before the introduction of rhubarb from Asia, sorrel was often grown in Europe as a sour stem vegetable. In nature it occurs mainly in fresh and moist acidic locations. This species was cultivated from the wild plant a very long time ago and grows in dense clumps above the ground and forms arrow-shaped, smooth and deep green leaves. All parts of the plant, including the seeds, are edible. The leaves have a characteristic sour taste and contain a lot of vitamin C and iron.

 General information 
Plant family: Polygonaceae
Life cycle: Perennial
Days to harvest: 90 days
Plant height approx.: 25 cm
Root type: Deep rooter
Nutrient requirements: Medium
Water requirements: Medium
Winter hardiness: Up to -20°C
Location: Sunny until semi shady
Soil: Permeable, loamy, humus

pH value: 5 to 6

 Sowing and planting information 
Germination type: Light germinator
Sowing depth: 0 cm
Optimal germination temperature: 10-18 °C
Germination time: 6-14 days
Plant and row spacing: 25x40 cm

Germination ability of seeds: 30 years

 Mixed culture 
Optimal mixed culture: Chives, Rosemary, Lavender, Fennel, Valerian
Unfavorable mixed culture: Tarragon

 Sowing by climate zone 
Subtropic climate (Mediterranean) (e. g. B. Portugal, Spain, Italy)
We recommend direct sowing from January to March or in autumn from October onwards. The ideal location for the plants is partial shade.
Moderate climate (e. g. B. Germany, Switzerland, Poland)
Direct sowing from March to April is recommended. The plants are best placed in a sunny to partially shaded location.

 General recommendations 
For a long harvest period, only harvest 1/4 of the leaves from the outside to the inside and be careful not to damage the heart in order to keep growth stable. Direct sowing is recommended. After germination, thin out the plants to the specified plant spacing.
Sorrel ideally prefers a soil that is nutrient-rich, moist and permeable, containing clay and humus.

 Additional tips 
A location in partial shade means that the leaves stay tender longer, but this means they contain more oxalic acid, which is responsible for the sour-bitter taste. Potting is also possible and prevents spreading. In order to quickly obtain a fine, crumbly and permeable soil with good nutrient and water storage capacity, it is recommended to also incorporate biochar and primary rock flour.

 Type of propagation 
Propagation occurs via seeds or root division.

 Plant care 
Regular watering results in faster growth. No fertilization necessary.

 Other names 
Botanical names: Rumex acetosa
English names: Sorrel
German names: Sauerampfer
Portuguese names: Alazão, Azedinha
Spanish names: Alazán, Caballo alazán
French names: Oseille, l'oseille

 Origin 
Country: Germany