The last, but certainly not least, of the leafy greens for summer gardens is Garden Sorrel. It is a unique, little-used salad green with a citrusy, tangy zing. It is a little fussy to start from seed, but after seedlings are established, it is easy to grow. This is terrific addition to the edible perennial garden.
As a perennial, sorrel is one of the first vegetables to pop up in the spring. It overwinters without damage in our climate and continues to flourish in hot seasons. Since it is perennial, it gives gardens instant green leaves for salads. When other greens like lettuces are still germinating, sorrel is up and away. Sorrel makes a good salad green for container crops since it keeps producing nutritious greens all summer.
Seed can be sown in March and into the summer months. Mature plants have a bunching growth habit, therefore sow seeds 1 inch apart, thinning to 8 inches between plants and in rows 12 to 18 inches apart. Sow ¼ inch deep. A few bunches will suffice for most gardens as it keeps producing and can be harvested until a hard freeze. Entire plants can be harvested, but in so doing, plantings need to be reseeded. Sorrel plants have large, deep-veined, elongated, tender, arrow-like leaves born on slender stems that arise from a whorled crown.
For continued growth of fresh shoots, cut individual leaves right above the crown. Bunches will spread as plantings mature and bunches can be divided to establish new plantings.
Garden sorrel, Rumex acetosa, is also known variously as common sorrel, broadleaf sorrel, or sorrel. It is in the Polygonaceae family, the same family as rhubarb. The taste of its leaves are reminiscent of rhubarb. But unlike rhubarb, the entire leaf blade of rhubarb is edible.
Sorrel is rarely, if ever, seen in a grocery store or a farmer’s market. Gardeners wanting to try this uncommon vegetable, likely having to grow their own from seed. Sources of Garden sorrel can be found at Eden Brothers, (800) 633-6338.
Sorrel can be consumed fresh as a salad green or prepared as a potherb. But be aware, when prepared as a potherb, leaves turn a khaki color, melting into a buttery-textured puree - an odd and rather disappointing phenomenon. Sorrel is a good complement to fish and poultry dishes. Sorrel is best enjoyed fresh.
Ellen Peffley Harp, a retired professor of horticulture at Texas Tech University, writes about gardening for several Texas newspapers.
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