French

Family: Polygonaceae Herb

Tart, bright, and unmistakably lively, French sorrel brings a clean lemony tang with a tender, velvety leaf texture that feels almost succulent in the garden.

At about 50 days, it forms an upright, leafy rosette of medium-green foliage with a pleasantly crisp bite—ideal for refreshing spring salads and vibrant sauces that shine with its natural acidity. Grow French sorrel for a dependable, early harvest that keeps rewarding with successive cuttings.

Light: Full SunMaturity: 50 DaysHabit: Rosette

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 14th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

French sorrel’s tender, succulent-leaning leaves make it perfect for eating raw or barely wilted—no cooking required to keep it lively. Use it where you want a clean, lemony bite that tastes crisp even when folded into butter, cream, or eggs.

Best Uses

spring salad greens that need a quick acid lift and hold vinaigrette without turning harsh
blanched and chopped sorrel for a punchy, spoonable pan sauce or pan reduction
whisked into herb-forward dressings where the tartness replaces some vinegar
classic sorrel-forward spreads—fold into softened butter or into warm potato sides

Flavor Profile

bright lemony tang tender, velvety leaf texture pleasant crisp bite clean, tart finish

Kitchen Pairings

butter cream lemon eggs radishes salmon

Frequently Asked Questions

What pest or disease commonly affects French (Rumex scutatus), and how can I manage it?

French (Rumex scutatus) is prone to leaf spot and fungal spotting, especially when leaves stay wet for long periods. Water at the base in the morning, improve airflow by spacing plants, and remove badly spotted leaves early to slow spread. If spotting keeps worsening, spray with a copper-based fungicide according to label directions and stop harvesting treated leaves until the label’s re-entry and harvest interval are met.

How often should I water French (Rumex scutatus) during its main growing phase?

Keep the top 2–3 inches of soil consistently moist from germination through leafy growth, but never waterlogged. In most gardens this means watering about 1–2 times per week, with more frequent watering during hot, dry spells to prevent leaf edges from drying and toughening. Aim for deep, thorough watering so roots develop, then let the surface slightly dry before watering again.

How do I tell when French (Rumex scutatus) is ready to harvest?

Harvest when leaves are about 4–8 inches long and still tender, typically around 45–50 days after sowing. Pick often to encourage new growth, starting with outer leaves and leaving the center to continue producing. If leaves begin to look overly thick or start developing a more rigid texture, harvest immediately to keep flavor mild.