French Sorrel (Rumex scutatus) is a distinctive culinary herb prized by chefs for its bright, lemony-tart flavor that adds sophisticated zing to salads, soups, and sauces. This perennial green features tender, shield-shaped leaves with a pleasantly sharp, citrus-like taste due to natural oxalic acid. More refined and less bitter than common sorrel, French Sorrel brings a unique flavor dimension to spring salads, egg dishes, and classic French cuisine.
Key Features
Bright lemony-tart flavor – Distinctive citrus-like tang adds sophisticated acidity to salads, soups, and sauces
Tender, flavorful leaves – Shield-shaped foliage with a pleasant sharp taste, less bitter than common sorrel
Versatile culinary uses – Excellent in fresh salads, soups, sauces, omelets, and fish dishes
Perennial herb – Returns year after year in zones 5-9 for continuous harvest
Early spring harvest – One of the first greens ready to pick in spring when fresh produce is scarce
Hardy and reliable – Tolerates frost, full sun, and short dry spells with minimal care
Culinary & Growing Tips
French Sorrel is exceptional in spring salads where its lemony tang brightens mixed greens, or cooked into classic sorrel soup, cream sauces for fish, and omelets. Use young, tender leaves for the best flavor—older leaves can become more bitter. The natural acidity pairs beautifully with rich foods like salmon, eggs, and cream-based dishes. In the garden, plant in full sun to partial shade with consistently moist soil. Harvest leaves regularly to encourage tender new growth throughout the season.
Mature Size: 12-18" H × 12-15" W Hardiness: Zones 5-9 Light: Full sun to partial shade Water: Moderate (keep soil consistently moist)
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