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Perennial herb with intensely sour, lemony leaves. Used in classic French sorrel soup, egg dishes, and fish sauces. One of the first greens available in spring — often poking through snow.
Plant in well-drained soil. Extremely cold-hardy perennial. Cut back flower stalks to prevent bitterness. Divide every few years. Harvest young leaves for mildest flavor.
These plants grow well alongside Sorrel:
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