Perennial Sorrel

Master Gardener Mary McCroan shows how she keeps the same perennial Fench sorrel growing year after year and uses its leaves to make a delicious and nutritious soup.
The botanical name for French Sorrel is Rumex scutatus. According to Wikipedia, "Rumex scutatus is a plant in the buckwheat family, used as a culinary herb. Its common names include French sorrel, buckler sorrel, shield-leaf sorrel, and sometimes the culinary name "green-sauce". As a culinary herb, it is used mainly in salads."
We purchased our seed originally from Bountiful Gardens in Willits, CA. The information that came with the seed says: "Start seed in flats or in the Spring. Transplant 6" apart into an area with an average to rich, moist soil and partial shade. This is a perennial plant, so pick a spot that will not need to be disturbed. Start cutting leaves when the plant is mature. Cut off flowering spikes or leaf growth will cease. Sorrel is easily grown in any soil that is not alkaline. Divide the plant every 3-4 years. Pick leaves regularly for best quality - small for best flavor. Depth: 1/8" Spacing: 6" | When to plant: early spring to summer."
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Here's the recipe for Sorrel Soup:
Ingredients:
· 4 cups chicken, turkey or beef (chunks or ground)
· 4 cups diced potatoes (2 large baking potatoes)
· 4 cups broth or water
· 2-4 cups chopped veggies of your choice (cabbage, bell pepper, carrots, celery, etc)
· 1 onion, chopped
· 2-3 cloves garlic, diced
· 1/2 pound sorrel (5 to 6 cups raw, packed), chopped
· 2 tablespoons butter or oil
· 1 Tbsp fresh or 1 tsp dried dill
· 1 cup milk or 1/2 cup cream or 1 can coconut milk
Instructions
- Saute meat with onion
- Boil potatoes in broth until tender
- Saute garlic and veggies until tender
- Add sorrel and saute until fully wilted and olive green
- Add meat and onion mixture to pot with potatoes and broth
- Add veggies and sorrel
- Simmer ten minutes
- Add 1 Tbsp fresh or 1 tsp dried dill
- Add milk, cream or coconut milk
- Heat until hot and flavors are blended--maybe five minutes--try not to boil

[@valevisa8429]

Planted it from seeds in my garden about 10 years ago,still comes back every spring.I use the leaves in soups or salads ,like any other leafy green.Adds a few more vitamins to my diet.

[@Foodie_888]

I love sorrels, they grow back like spinach if you just harvest the leaves. I myself always harvest young leaves. Asians never cook sorrels, we eat them mainly as a side veggie like sliced cucumbers with certain dishes.

[@leeborden]

Thank you! That's great news.

[@Foodie_888]

Lee Borden You are welcome!

[@519forestmonk9]

I am growing sorrow for the first time this year. My grandmother was Russian and we grew up on this. I love it. Always in soups, but I think I might try to make a pesto this year!

[@stowesuz]

In Europe we eat French Sorrel as a vegetable like spinach. I am Hungarian and the popular way is chopped and creamed with a roux. Lovely lemony flavor, but use Rumex scutatus not acetosa.

[@austint.6627]

Very cool, much love from Spokane

[@jillking4751]

Excellent tutorial, thank you. I am going to try to try to germinate and grow Red Vein Sorrel from seeds I purchased from eBay in 2019. I hope they will be suitable for use in your delicious recipe.

[@zeynepbayrakdar8129]

Later when I have my own backyard I will fill it with sorrels. I love eating them dipped in salt!

[@zeynepbayrakdar8129]

Oh no that's sooo bad for my kidneys

[@Zapton5]

My favorite episode as I learned a thing or two.

[@RickyTDX]

Helpful info thx.

[@trowbridgetina]

Forget the music.

[@d3daiM]

I liked it

[@Renee-x8t]

Can you use Sorrel that has gone to seed ?

[@MaryMcCroan-i2p]

It won't hurt you. But by then the leaves may not be in the best condition.