Sorrel
Rumex vesicarius
This sorrel is a fast, tangy leafy green with fleshy leaves, cooked in dals and curries in Bengal and Andhra. It grows easily from seed in the cool season and gives several cuttings.
Photo: Michel Langeveld · CC BY-SA 4.0, via Wikimedia Commons
Essential Care Requirements
Light
Full sun, Partial sun
Watering
Moderate
Keep the soil moist for tender, juicy leaves.
Soil
Fertile, well-drained soil; pH 6.0–7.5.
Temperature and humidity
5–32 °C · Moderate humidity
Feeding
Feed every three weeks with compost tea.
Pruning and propagation
Propagate by seed
Cut leaves 3 cm above the base for regrowth, and remove flower stalks.
Safe in normal food amounts, but sorrel is high in oxalates, so people prone to kidney stones should eat it in moderation. Large amounts can harm pets.
Top Cultivation Tips
Sow from October to January.
Pick young leaves for the best flavour.
Cook with lentils to balance the sourness.
Grows well in shallow pots.
Common problems
Aphids
Small, soft-bodied insects that cluster on new shoots and buds, sucking sap and leaving sticky honeydew behind.
How to treat it →PestLeaf miners
Larvae of small flies and moths that tunnel inside leaves, leaving pale, winding trails.
How to treat it →PestSnails and slugs
Night-feeding molluscs that chew ragged holes in leaves, seedlings and soft stems, especially in wet weather.
How to treat it →
