Red-veined sorrel ( Rumex sanguineus var. sanguineus) – the long, pointed leaves with a dark red mid-rib, veins and stem are both decorative and edible, with a sharp flavour

While you can eat it raw, it’s good to reduce the oxalic acid by cooking it. It’s not easy to eat it raw.The majority of Rumex species are invasive to some or another degree and many, particularly R. acetosella or Sheep Sorrel, are considered weeds in North America. How To Grow Sorrel However, the general guidelines should work for most gardeners who are just starting out and don’t need to get too fancy.

This way, you’ll have rows that come ready to harvest one after the other. You’ll always have sorrel to eat, rather than waiting on individual plants to become ready. Note that sorrel can be harmful in large quantities or to sensitive individuals. Be sure to do you own research, consult with your provider in healthcare, and use caution before consuming. What does it taste like? Don’t use containers that are porous if possible to prevent the moisture from evaporating. Plastic works, but some people don’t like artificial dyes or BPA. Garden sorrel has larger leaves than its neighboring french sorrel and has a similar flavor overall. It’s known for growing tall flower spikes in the summer months which can easily reseed. If you’re in a cooler zone, then you can grow sorrel as an annual plant that you can easily grow again next season. How to grow sorrel Growing sorrel is easy.Propagating sorrel is simple. It’s just like most garden edibles (think green onion or catmint). No cold stratification, seed scarring, or specific this-or-that planting instructions. Woot! Planting in a container has a clear advantage here- you can move it around to always get direct sunlight no matter the season. Even if you don’t have acidic soil, it can grow in neutral soil or even slightly basic soil! Soil should be rich in nutrients, fertile, and organic. Spacing