French Sorrel

All our seeds are 100% Canadian Grown, Processed-by-Hand, Non-GMO, Certified Organic, and Open Pollinated. From our 10-acre Seed Farm in Metchosin, BC since 2004.

Quick Notes

• Hardy, long-lived perennial with a sharp lemony flavour
• Large, fleshy leaves perfect for fresh use in salads, soups, and sauces
• Thrives in dry gardens, thanks to its deep root system
• Best harvested before flowering to maintain tender leaf production
• A classic companion to fish and meats, adding a bright, citrusy zest

About French Sorrel
French Sorrel (Rumex scutatus) is a flavourful, hardy perennial herb that has been cultivated for centuries as both a culinary and medicinal plant. Its tender, tangy leaves have a distinct lemony taste, making it an excellent addition to salads, soups, sauces, and fish dishes.

This low-maintenance plant thrives in a variety of soils, and its deep roots allow it to withstand drier conditions better than many other leafy greens. To ensure a steady supply of young, tender leaves, regularly cut back flower stalks before they mature.

Where Can You Grow French Sorrel?
French Sorrel thrives in Zones 4-9, preferring full sun to partial shade and well-drained soil. It is well-suited for herb gardens, perennial vegetable beds, and container growing.

History and Historical Uses
Native to Europe, French Sorrel has been cultivated for centuries as a staple ingredient in French and Mediterranean cuisine. It was traditionally used to enhance digestion and add a bright, citrusy flavour to dishes. Today, it remains a popular culinary herb, valued for its versatility and robust nature.

Canadian Zone Information
Zones 8-9: Direct sow in autumn or early spring for early establishment.
Zones 5-7: Start seeds indoors in late winter or direct sow in spring after the last frost.
Zones 4: Direct sow in spring, or mulch plants for winter protection.

How to Grow and Harvest French Sorrel

• Planting: Sow seeds 3mm (1/8in) deep, spacing plants 30-45cm (12-18in) apart.
• Watering: Keep soil moderately moist, but avoid waterlogging.
• Harvesting:
  • Pick young leaves for fresh eating, cutting back flowering stems to prolong leaf production.
  • Older leaves can be cooked for soups and sauces.
• Maintenance: Trim back flowering stalks to encourage new leaf growth.

Seed Saving Tips for Future Supply

• Allow to Flower and Seed: Let some plants go to full maturity for seed production.
• Harvest Seeds: Once flower heads dry and turn brown, collect seeds before dispersal.
• Dry and Clean: Separate seeds from husks and allow them to fully dry.
• Store: Keep seeds in an airtight container in a cool, dark place. Properly stored seeds remain viable for up to 3 years.

Certified Organic By

Islands Organics Producers Association (Cert#1962)