Sorrel leaves are used extensively in French cuisine, in fish, soups and sauces, also picked young will add a tart flavour to a mixed leaf salad. Sorrel leaves are best harvested regularly whilst small as bitterness increases with larger, older leaves. 

• Used extensively in French cuisine
• Adds leafy texture and a tart flavour to a mixed-leaf salad
• Particularly flavoursome in fish dishes, soups, stews and sauces
• Easy for all to grow

Height & Spread Up To 30cm (11.8in)

Hardiness & Longevity: Hardy Perennial

Ideal For: Patio, Kitchen Garden, Low Maintenance Garden

Position In: Sun Or Semi-Shade

Sowing Months: March to May

Flowering Months: June to August