Sorrel is the classic tangy green of Hungarian cuisine, giving the heaviest harvest in early spring and late autumn. The leaves are 20–22 cm long with lance-shaped bases. As a perennial, a single planting produces for many years. Suitable for fresh use and freezing — so you can enjoy sorrel through the winter too.
Sowing and care
Sowing time: March–April, or August–September. Spacing: 40×25 cm. Sowing depth: 1 cm. Likes nutrient-rich, moist soil. Snap off the flower stalks to prevent the leaves from becoming woody.
The leaves can be picked continuously in spring and autumn. The classic use is sorrel cream soup, but also goes into omelettes, sauces and fish dishes. Hungarian sóska főzelék is a beloved comfort food — once you have a sorrel bed, it returns year after year with very little work.