Rumex acetosa 'Green De Belleville' is a Hardy Perennial (H7). It is incredibly resilient to the British winter, dying back to the ground in late autumn and re-emerging with vigorous growth as soon as the soil begins to warm in March.

Culinary Heritage: This is the definitive "culinary sorrel." Its high oxalic acid content gives it a sharp, acidic punch that cuts through rich ingredients like salmon, eggs, and cream. Picked young, the baby leaves are tender enough for salads; when mature, they are best used like spinach in soups and sauces.

Longevity: Once established, a single plant can provide a "cut-and-come-again" harvest for 5 years or more. It is a true workhorse for the self-sufficient cottage garden.

Sorrel is remarkably easy to grow and thrives in the cool, moist conditions of the UK spring.

How to Sow:
Sow directly outdoors from March to June. Sow thinly in shallow drills 1cm deep, or scatter into a large container. Keep the soil moist during germination, which typically takes 10-14 days. Alternatively, sow in modules and transplant once the seedlings have several true leaves.

Where to Plant:
They prefer full sun but are one of the few edible greens that will perform excellently in partial shade. They thrive in most soil types but appreciate humus-rich ground that retains moisture during the summer.

Ongoing Care:
Sorrel is very low-maintenance. To keep the leaves tender and productive, remove any flower spikes as soon as they appear in summer; this prevents the plant from setting seed and keeps the energy focused on leaf production. Water well during dry spells to prevent the leaves from becoming too bitter.

French Sorrel makes a lush, leafy anchor for a productive kitchen garden or herb border:

• 🌱 Chives: The Culinary Classic. Sorrel and Chives are the two primary ingredients in the famous French "Gribiche" or green sauces. They both re-emerge at the same time in spring and share a love for similar growing conditions.
• 🍃 Spinach: The Seasonal Relay. Planting Sorrel alongside your annual Spinach gives you a reliable backup. When the summer heat makes the Spinach bolt, the established perennial Sorrel will continue providing large, leafy harvests.

Sow in spring for harvests from early spring until the first heavy winter frosts.