Although common sorrel (Rumex acetosa) is widespread in the wild in Europe, this vegetable is gradually becoming a noble unknown in our gardens. What used to be picked along roadsides and pastures has now almost disappeared from sight and mind. Exhaust fumes and pesticides have been the culprits. And transplanting wild species into your own garden makes little sense, as they produce too few leaves and bolt more readily than cultivated varieties. Sorrel? we hear you say. In old books from the 13th and 15th centuries, the plant is called 'Surckel'. 'Aha, zurkel!' (wood sorrel!). We consulted the thick Van Dale dictionary under the entry 'zurkel'. What do we read? 'Wood sorrel (Oxalis), specifically the white synonym sour clover, sorrel clover; - (regionally) also for some types of sorrel, especially for common sorrel and sheep sorrel'. It is the latter description that I mean. This perennial plant is often also grown as an annual for its young leaves. The smaller, young leaves are more tender and less bitter. The cultivation of common sorrel is still found south of Ghent and southeast of Paris. In France, for example, sorrel soup is still a staple in haute cuisine. The plant contains a lot of vitamin C, purifies the blood, and stimulates appetite. Like rhubarb, common sorrel belongs to the knotweed family. It is a perennial plant. So we can keep the crop for several years. Common sorrel grows in all soils but has smaller leaf production and bolts more readily on poor, dry soils. Well-rotted farmyard manure or compost is sufficient as fertilizer in spring. We fertilize again midway through summer. The quality differences between varieties are minor and relate to factors such as broad-leaved, productivity, or the (light) green color. Two names: Giant de Belleville and Lyonnaise broad-leaved yellow. Cultivation technique. We can sow sorrel from March to August. It is sown in rows 30 cm apart, and one to two grams of seed are needed per m². We thin the rows to 20-30 cm, so the plants grow larger. Two months after sowing, when the plants have about six leaves, we can start picking. The crop can also be cut like spinach. Flower stalks should be removed immediately upon appearance to encourage the plant to grow more leaves and maintain its flavor. Common sorrel is perennial and winter-hardy. In winter, the leaves die back and then sprout again in spring. Anyone who covers the plants with plastic film in autumn not only harvests longer but can also advance the harvest in spring. After three to five years, growth diminishes, and it is advisable to sow again. We can also divide the plants when they are dormant. As for diseases and pests, it is not a difficult crop. The sorrel leaf beetle is the biggest enemy. Therefore, do not grow common sorrel near rhubarb. Also, watch out for powdery mildew, rust, and aphids. (from www.tuinclub.be/tuinartikels/zuring.htm)
