Sorrel leaves are used extensively in French cuisine, in fish, soups and sauces. If picked young, the sorrel will add a tart flavour to a mixed leaf salad. Sorrel leaves are best harvested regularly whilst small as bitterness increases with larger, older leaves.
Sow seeds from March to May, fortnightly for salad leaves. Sow seeds thinly, 12mm deep in drills 30cm apart. Thin seedlings if necessary, when large enough to handle, to 15cm apart. Keep ground weed free and water well during dry periods. Harvest 6-8 weeks after sowing, selecting a few leaves from each plant. Harvest regularly from early summer to frosts.