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Growing and Selling
Fresh-Cut Herbs
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order it online.

Herb of the
Month
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month for a new herb, featuring: growing,
care and uses.

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Herb of the Month

Sorrel

Rumex scutatus or R. acetosa
Hardy Perennial
To 18 inches

     Sorrel has long been a staple in French and European cuisine. It has a tart, lemony flavor with subtle spinach overtones. The young tender leaves are wonderful in salads. Perhaps sorrel is most well known for use in cream of sorrel soup, which is served either cold or hot. It is a wonderful addition to sandwiches and omelets. The leaves have a tenderizing effect and can be use to wrap meats and seafood before broiling.
     Scientific research has shown that compounds in sorrel have antiseptic and laxative effects. Sorrel contains oxalic acid and extremely large amounts of it can be toxic, especially to those in ill health.
     The market for sorrel varies from area to area but there seem to be devotees all over this country. Sales will increase if your customers are taught how to use this herb. French sorrel, Rumex scutatus, with its arrow-shaped leaves, it the variety preferred by chefs. This type is said to contain less acid and is better for use fresh. Most people find that the other main culinary type of sorrel, R. acetosa, is just as good in all respects.
     Sorrel is quite easy to grow and the seeds germinate easily. It can also be propagated by root division. Sorrel is a cool weather herb and can be planted in partial shade in warm climate areas. Space the plants 8 to 10 inches apart. Divide the plants every 3 years as the beds become overcrowded. When the tall flower stalks begin to form be sure to remove them or you will be rewarded with a garden full of baby sorrel plants. This herb very easily self-sows!
     Enjoy!

     Sorrel is covered in more detail in Chapter 25 of Growing and Selling Fresh-Cut Herbs by Sandie Shores.
     Click here to see a preview of the Table of Contents for Growing and Selling Fresh-Cut Herbs.
     Click here to see archived Herb of the Month pages.

The comprehensive revised edition of Growing and Selling Fresh-Cut Herbs is available from most internet booksellers, bookstores, and in libraries. It can be ordered from the publisher, Ball Publishing  Ball Bookshelf - Detail  and the distributor, Independent Publishers Group  Independent Publishers Group

E-mail your questions, tips or suggestions.
I look forward to hearing from you.

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