Rumex scutatus
Family: Polygonaceae
Common Name: French Sorrel

Sorrel is the common name for a number of sharp-tasting herbs of the genus Rumex, used medicinally and in cooking. The tender, young leaves are added to soups and salads and are used in sauces served with fish, chicken and boiled potatoes. Rumex scutatus, French or leaf-shield sorrel, is less bitter than other species and is the one most often used in cooking. It has large, heart-shaped leaves. If available, the cultivar 'Silver Shield' is a better choice than the species.

Cultivation

Sow seed in spring in 1 cm (½ in) deep drills. Thin out when large enough to handle. Grow in fertile soil, with plenty of moisture around the roots. Apply side dressings of nitrogen fertilizer or liquid-soluble fertilizer every three to four weeks during the growth period to encourage leafy growth.

Climate

Zone 6.