Blonde De Lyon

Family: Polygonaceae Leafy Green

Delicate, lemon-bright sorrel leaves unfurl with a tender, buttery snap and a clean, tangy lift that feels vivid from the first bite.

Blonde De Lyon forms a neat rosette of pale green to softly golden foliage—mildly tart, never harsh—ideal for fresh salads, quick sautés, and silky sauces where its bright character shines. Harvest at about 45 days for the most tender texture and the most luminous flavor.

Light: Part SunMaturity: 45 DaysHabit: Rosette

Botanical illustration of Blonde De Lyon

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Blonde De Lyon’s mild tartness and tender snap are made for fast heat or zero heat—treat it like a quick-bright garnish before it turns dull. When you wilt it, let it go just enough to turn glossy, then emulsify so the tang coats the tongue without fading.

Best Uses

raw chiffonade over buttered bread or crisp greens so it stays lively
quick sauté for a glossy side—stop before it collapses
silky sorrel pan sauce (wilt then emulsify with butter/cream)
thin-sliced garnish for fish and eggs where the brightness can cut through fat

Flavor Profile

lemon-bright tang mild, clean acidity (not harsh) tender buttery snap fresh, herbal lift

Kitchen Pairings

butter cream lemon zest tarragon Salmon eggs

Frequently Asked Questions

How do I manage downy mildew or powdery mildew on Blonde de Lyon when growing under part-sun?

Check weekly for grayish fuzz or yellowing patches on leaves (downy mildew) and a white, powdery coating (powdery mildew), especially in humid, shaded spots. Remove badly affected leaves, improve airflow by thinning crowded plants, and water the soil (not the leaves) so foliage stays drier. If mildew persists, apply a labeled fungicide for edible greens per the product directions, starting at the first signs and repeating only as directed.

How often should I water Blonde de Lyon during the 3–6 week main growth period?

Keep soil evenly moist but not waterlogged from emergence through about 6 weeks, aiming for the top 1 inch to feel slightly damp. In part sun, water about 2–3 times per week during mild weather, but increase to every 1–2 days during hot spells so plants don’t dry out—letting it swing dry/wet can lead to poor, fibrous growth. Use a deep soak that wets the root zone, then let the surface dry slightly before the next watering.

When is Blonde de Lyon ready to harvest, and how can I tell?

Harvest about 45 days after sowing when leaves are tender and the heads are formed but not overgrown—typically when the outer leaves are full-sized and the center is firm. If you pull gently and see a crisp, well-developed crown/early head with minimal woody texture, it’s ready; if leaves start to look tough or the plant is stretching upward, harvest immediately to avoid bitterness. For best eating quality, cut in the morning and use right away.