Sorrel [Rumex acetosa]

The sorrel is a perennial wild vegetable and medicinal plant originally from Europe, Asia, North Africa and Australia. In antiquity, it was used by the Egyptians, Greeks and Romans. Before the introduction of rhubarb from Asia, sorrel was often grown in Europe as a tart stem vegetable. In nature, it occurs mainly in fresh and moist acidic locations. Cultivated from the wild plant very long ago, this species grows in dense clusters above the ground and forms arrow-shaped, smooth and rich 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 Root
Nutrient requirements: Medium Eaters
Water Requirements: Means
Winter hardiness: Up to-20 °C
Location: Sunny to partially shaded
Floor: Permeable, moist, slightly acidic, humus

PH: 5 to 6

Sowing and planting information
Germ Type: Light germ
Seed Depth: 0 cm
Optimal germination temperature: 10-18 °C
Germination time: 7-14 days
Planting, row spacing: 25x40 cm

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

Subtropic climate (Mediterranean) (e. g. B. Portugal, Spain, Italy)
Sow directly outdoors from January to March.

Moderate climate (e. g. B. Germany, Switzerland, Poland)
Sow directly into the frost-free open air from March to April.

General
For a long harvest period, harvest only 1/4 of the leaves from the outside to the inside, taking care not to damage the heart to keep growth stable. We recommend no-till sown in rows for sorrel.
The variety prefers a sunny to semi-shaded location with a moist, humus-rich and slightly acidic soil.

Additional tips
A location in partial shade causes the leaves to remain tender longer, but thus contain more oxalic acid, which is responsible for the sour-bitter taste. Pot keeping is also possible and prevents it from spreading. In order to quickly obtain a fine, crumbly and well-drained soil, an additional incorporation of biochar and primeval rock flour is recommended.

Type of propagation
Spread occurs via seeds or by root division.

Care Plants
The bed in which the wild vegetables grow should never dry out completely, regular watering is necessary to keep the growth of the plants stable. We recommend cutting back three times a year for harvesting the leaves, leaving the inner leaves. To rejuvenate the perennial, it should be divided every four years in spring or autumn. Fertilization with plant manure promotes new shoots. A loosened and a prepared soil is sufficient.

Germination ability of seeds: 30 years

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