Gourmet Greens

French Sorrel

French Sorrel

MS472

Rumex acetosa 60 days. Tangy lemon flavor for soups and salads. A member of the Buckwheat family and native to Europe, this perennial variety grows to 18 inches and has medium-green, thick, large spinach-like leaves that easily snap off their succulent stems. Our strain is a highly refined selection, bred for low oxalic acid and an intoxicatingly sharp flavor. Sow seed uncovered. Be sure to keep any seed stalks cut.

   Open Pollinated
Approximately 295 seeds per 1/4 gram.
  • MS472/S
  • 1/4 gram
  • $2.30

  • MS472/P
  • 1 gram
  • $3.95

  • MS472/B
  • 1/4 oz
  • $6.95
  • More Information
  • Customer Reviews (1)
Seed DepthSeed SpacingSoil Temp for Germ.Days to Germ.Thin Plants To Seed counts are listed in the variety description.
1/4-1/2″See Below50-70°F2-156-12″


Savor the flavors that fill the kitchens of Europe. Fast and easy to grow, greens are excellent sources of vitamins, minerals and phytochemicals. Enjoy them in soups, lightly steamed, or raw for a low calorie and highly nutritious part of your diet.

CULTURE: Gourmet greens are, for the most part, cool-season crops that perform best when planted in early spring or fall. Most will tolerate light to moderate frosts with minimal cover. Greens yield the most when planted in rich, well-dug soil in a sunny location. Rapid continuous growth is very important for the best quality. Plants are most vigorous and the flavors are milder and richer when daytime air temperatures are between 60-70°F. For mid-summer greens, purslane, endive, and New Zealand Spinach perform quite well. Most European greens are best direct sown into a well-worked seedbed. Apply 1 cup of our complete fertilizer per 10 row feet for peak production. Unless otherwise noted, plant seeds 1-2 inches apart in rows 16-18 inches apart. Most greens can germinate when the soil temperature is as low as 40°. Keep the soil uniformly moist for best results. Cover all seeds with Reemay or Grow Guard 20 to help deter birds and improve germination. Sow greens every couple of weeks to ensure a continuous supply of young plants. Thin after their second set of leaves have emerged. For transplants, see the Lettuce culture.
INSECTS: Aphids can be a problem and can be controlled with a strong spray of water, or applications Pyrethrin or Insect Killing Soap.
DISEASES: Good rotation practices and garden sanitation are essential for disease control. Proper plant spacing that allows adequate air circulation helps prevent molds.
HARVEST: For the best flavor, harvest all greens frequently and when young. As with all greens, a rinse in cold water will help preserve the flavor and texture. To avoid bitterness, do not eat over-mature plants or those that mature in the heat of summer.
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an absolute must-have!!
Mar 4, 2013  |  By Tatiana Podstavkova
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This is an absolute-must have in your garden!! A wonderfully lemony taste, juicy and smooth texture - a great addition to any salad, omelet or, my favorite, to a light summer soup. It's an annual, but not too invasive (if you let it go to seed by the end of the season, it should regrow next spring). Though I grew mine in a container just to be safe. :)