Use: This broad-leaved, slightly sour, lemony, French type is one of the first salad greens of spring. The small tender leaves are good for coleslaw and mixed salads, and the matured leaves are excellent for sorrel soup, sauces, and dips. A few leaves added to the cooking pot give a nice tart flavor to chard and spinach. use a few leaves to line the dish when cooking salmon. Sorrel flowers can be used as a garnish or eaten as a vegetable. The seeds are used for bread in Sweden. juice from the sorrel leaves is used to curdle milk.
Culture: French sorrel grows well in full sun, but the leaves are more tender in partial shade. In hot weather the leaves may turn bitter, but as the weather becomes cooler the mild taste returns. Cutting leaves frequently and removing the flower stalks will increase summer quality and extend harvesting. Cut only the side leaves until the plant is established. Afterwards, you can cut the plant completely just above the crown. The plant has deep roots and can be difficult to eradicate once established.
