Sorrel
Hardy perennial
2 - 4 feet

Cultivation

Site	Sun or light shade.
Soil	Moist, rich with iron.
Propagation	Sow seed in spring; germination takes 7-10 days. Divide roots in autumn.
Growing	Thin seedlings or transplant to 12" apart. Water to keep leaves juicy; protect from snails. Dived and replant every 5 years. Grow indoors in pots.
Harvesting	Gather leaves when young for culinary use. For a winter supply, cover sorrel with cloches.
Preserving	Dried sorrel has little flavor. Best frozen in cooked dishes.

Uses

Culinary	Leaf - Eat raw young leaves in salads and in sorrel soup. Cook like spinach, changing the cooking water once to reduce acidity. Use to season vegetable soups, omelettes, lamb and beef dishes, and in sauces for fish, poultry and pork.
Household	Leaf - Use juice to bleach rust, mold and ink stains from linen, wicker and silver.
Medicinal	Leaf - Infuse as a tea to treat kidney and liver ailments. Apply to mouth ulcers, boils, and infected wounds.