Anyone who loves the tangy taste of lemon will enjoy the lanceolate leaves of sorrel. This very hardy perennial plant produces bright green leaves that are delicious raw, in salads or in sandwiches, while they are still young and tender, or cooked, in tasty soups or in sauces to accompany fish. Because sorrel is rich in oxalic acid, it should be consumed in moderation.
Number of days for harvest: Young leaves: 40 | Mature leaves: 60
