Didier Descouens / CC BY-SA 4.0
garden
Sorrel
Oxalis macrocarpa
Overview
A tangy, lemony-flavored perennial green that tastes like a burst of spring sunshine. French sorrel's bright acidity comes from oxalic acid, the same compound in rhubarb, which gives it an irreplaceable sharp freshness in soups, sauces, and salads. It is one of the first greens to emerge in spring and one of the last to fade in fall, providing nearly year-round harvests.
Growing Conditions
Hardiness Zones7 — 11
Height0.21m
Spread0.26m
Growth HabitForb/herb
Pollinator Valuemoderate
Companion Planting & Soil
Good Companions
Soil pH5.5 — 6.8
Soil TypeRich, moist, well-drained, slightly acidic soil
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Direct Sow | May — Jun | Direct sow after last frost; perennial to zone 3; tart lemony leaves |
| Cold (1-2) | Harvest | May — Sep | Harvest outer leaves; remove flower stalks to prolong leaf production |
| Cool (3-4) | Direct Sow | Apr — May | Sow in spring; self-sows if flowers are not removed |
| Cool (3-4) | Harvest | Apr — Oct | Cut-and-come-again; remove bolting stalks |
| Moderate (5-7) | Direct Sow | Mar — Apr | Sow in early spring; one of earliest spring greens |
| Moderate (5-7) | Harvest | Mar — Jun | Best in spring before heat; new flush in fall |
| Moderate (5-7) | Harvest | Sep — Nov | Fall harvest from perennial clumps |
| Moderate (5-7) | Divide | Mar — Apr | Divide clumps every 3-4 years in early spring |
| Warm (8-9) | Direct Sow | Sep — Oct | Fall sow; grows through mild winter |
| Warm (8-9) | Harvest | Oct — Apr (wraps) | Harvest through cool months; goes dormant in summer |
| Hot (10+) | Direct Sow | Oct — Nov | Cool-season crop; bolt-prone in heat |
| Hot (10+) | Harvest | Nov — Mar (wraps) | Cool-season harvest only |
Uses
Culinary
- Classic French sorrel soup (potage Germiny)
- Sharp, lemony sauce for fish (especially salmon)
- Raw leaves in salads for acidic brightness
Medicinal
- High in vitamin C — historically used to prevent scurvy
- Rich in vitamin A and iron
- Traditional cooling spring tonic
Other Uses
- Nearly year-round perennial salad green
- Easy ground cover for semi-shaded edible gardens
