Broad-Leaved Sorrel (Rumex acetosa)
A sharp, refreshing herb that bridges the kitchen and apothecary, Broad-Leaved Sorrel was once a staple of medieval herb gardens, prized for its tangy, lemon-bright leaves that brought life to winter stews and spring soups. Its flavor, rich in oxalic acid, gives a clean, citrus snap that wakes the palate and clears the mind, a natural source of vitamin C when such things were rare.
 
This hardy perennial grows in graceful clumps of smooth, lance-shaped leaves, returning each spring with renewed vigor. Cut young for the tenderest texture, or let mature leaves add depth to sauces, omelets, and potages. In bloom, tall stalks of reddish flowers rise like spires above the greenery, simple, rustic beauty straight from the old cottage gardens of Europe.
 
Botanical name: Rumex acetosa
Type: Perennial herb / pot herb
Zones: 4–9
Height: 18–24 in.
Sun: Full sun to partial shade
Soil: Moist, fertile, well-drained
Germination: 7–14 days
Harvest: 40–60 days for baby leaves; regrows after cutting
 
Once found in every monastery and manor garden, Sorrel is the original “green sauce” herb, bright, enduring, and endlessly useful.
 
This is for approx 500 seeds. 
 
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