Perennial in USDA zones 4-8.
One of the earliest spring greens, sorrel is underused in the United States. It has a sharp lemon/spinach flavor and is very high in Vitamin C.
The young, tender spring leaves can be used as salad greens, in the famous Cream of Sorrel Soup, or cooked like spinach (and served with trout or salmon).
Try mixing a few leaves in with your cooked spinach or chard for a lemony zing.
Fresh leaves are used by some to soothe canker sores.
A very hardy plant; leaves will stay green when temperatures are as low as 10 degrees! Once you try sorrel, it will become a a regular garden plant just like spinach!
When to plant outside: Two weeks before average last spring frost or later.
In mild climates, can be seeded in fall.
In cold climates, can be seeded in late fall for early spring germination.
When to start inside: 4 weeks before average last spring frost.