Garden sorrel (Rumex acetosa)

A fast growing plant with a deep tap-root, sorrel is a great addition to the perennial garden. It is unfussy about soil or situation, through it prefers sun or part shade; hardy to -20°C. It needs little care and produces heaps of tender, tasty leaves almost all year round. Leaves are best eaten when young and tender and can be cooked or eaten raw. Plants should be cut back hard after flowering to encourage new growth. Can be lifted and divided in autumn or spring.
 
Leaves are best  cut when they are young and tender. If you cut back plants regularly they will produce tender leaves throughout summer and winter. Remove flowers before they mature to keep the plants producing new leaves into the autumn.
 
Garden sorrel is very easy to grow from seed. Sow in Spring or in Autumn to overwinter. Sow the tiny seeds 5mm deep in rows or scattered thinly. Once the seedlings have germinated and they are large enough to handle, thin them to 7cm apart. A few weeks later, thin the remaining seedlings again so there is 25cm between each one.
 
Mature plants can be dug up and divided every three years or so. This maintains vigour as well as giving you more plants.