Red Sorrel

Family: Polygonaceae Leafy Green

Tender, bright-sour leaves arrive with a vivid, ruby-tinged charm—crisp in the hand and lively on the palate.

Red Sorrel’s slender, arrow-leaning foliage offers a refreshing tang that shines in spring salads and quick sautés, and its color deepens beautifully when folded into sauces. A perennial with a graceful, dependable rhythm, it’s a garden favorite for gardeners who want bold flavor and an elegant, edible presence year after year.

Light: Part SunMaturity: 35 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	May 30th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	35
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)	5

Culinary Notes

Chef's Note

Red Sorrel is all about lift—its fast, clean acidity perks up butter, cream, and egg the moment it hits the heat. Use it sparingly: quick wilt, then serve immediately so the leaves keep their snap and the sour stays bright, not dull.

Best Uses

spring salads where it stays crisp and cuts through creamy dressings
quick sauté or steam as a last-minute side (it softens fast without turning mushy)
folding into pan sauces to keep the acidity lively and not flat
blending into herb-flecked dips and spreads for a sharp, springy edge

Flavor Profile

bright, ruby-sour tang tender leaf crunch with quick wilt lightly vegetal bite clean, citrusy finish

Kitchen Pairings

butter heavy cream goat cheese eggs salmon shallot

Frequently Asked Questions

What pest or disease is most common on Rumex sanguineus (red sorrel), and how can I treat it?

Red sorrel is prone to leaf spot and fungal leaf blights during humid weather, which show up as small brown to black spots that spread on the leaves. Remove and discard badly affected leaves, improve airflow by spacing plants, and water at the soil line rather than over the foliage. If spots keep expanding, spray with a labeled copper-based fungicide and repeat according to the label, especially after humid spells.

How often should I water Rumex sanguineus during its main growth to keep leaves tender?

During the main growing phase, keep the soil consistently evenly moist but not waterlogged—aim for a damp feel in the top 1–2 inches of soil. In warm weather this often means watering about 1–2 times per week, increasing frequency if the top inch dries quickly. Reduce watering slightly as plants approach harvest to avoid mushy leaves, but don’t let the soil swing to dry, which can make leaves tougher.

How do I know when to harvest Rumex sanguineus?

Harvest in about 35 days when leaves are large enough for eating, typically once they reach roughly 4–6 inches long. Pick outer leaves first; new leaves will keep coming for multiple cuttings. Stop harvesting before plants bolt and send up flowering stalks, because leaf quality and tenderness decline as they age.