Description
Garden sorrel is a great choice for the kitchen garden or food forest. It's easy to grow, perennial, and one of the first greens to pop up in early spring. Plus, you can "cut-and-come-again", which creates a steady supply of fresh leaves that are brightly sour.
'Green de Belleville' is the classic French variety, thought to be milder and less acidic than other types. Use it to make sorrel soup à la française or mix with spinach to fill a Greek spanakopita. It's a powerhouse of flavor/nutrition.
