Sorrel Green de Belleville is an old French variety known for its large, broad, tender, light green leaves and high yields. This broad-leaved sorrel has a fresh, mildly tart, lemon-like flavour and belongs to the knotweed family (Polygonaceae). Other members of this plant family include rhubarb, buckwheat, common sorrel, red-veined sorrel, knotweed, bistort, giant fleeceflower, redshank and water pepper. Despite their different uses, these plants share several characteristics, including their distinctive swollen stem joints and small, inconspicuous flowers. Many species in this family also contain oxalic acid, which is responsible for the fresh, tangy flavour of sorrel and rhubarb.
Green de Belleville is a leafy vegetable that emerges early every spring, making it one of the first fresh vegetables of the season. The plant forms a dense clump 40 -60 cm tall and, with proper care, can remain productive in the same location for 5 to 10 years. In summer it produces tall flowering stems with greenish-red flowers that attract bees, bumblebees and other pollinating insects. Removing the flower stalks as they appear encourages the production of tender new leaves for a longer period.The plant grows best in a sunny to partially shaded location in moist, humus-rich, well-drained soil. Green de Belleville is easy to grow and is well suited to vegetable gardens, herb gardens, raised beds and large containers. Harvest the young outer leaves regularly, allowing the centre of the plant to continue growing. This encourages continuous production of fresh leaves throughout the growing season. Young leaves are the most tender and have the finest flavour, while older leaves become tougher and more acidic.
The young leaves can be eaten raw in salads or used in soups, sauces, mashed potato dishes, stews and egg dishes. They can also be cooked like spinach or added to quiches, savoury pies, herb butter, pesto, green smoothies and herb vinegar. Thanks to its fresh flavour, sorrel pairs especially well with fish, potatoes and creamy dishes. The leaves freeze well but are less suitable for drying, as much of their flavour is lost. Sorrel has also been used in traditional herbal medicine for centuries, particularly to support the respiratory and digestive systems. The leaves are rich in vitamin C, provitamin A, antioxidants and minerals such as potassium, magnesium and iron. Because of their natural oxalic acid content, moderate consumption is recommended, especially for people prone to kidney stones. Brief cooking or combining the leaves with dairy products reduces their sharp, sour taste. Avoid using aluminium cookware, as oxalic acid can react with aluminium and produce a metallic flavour. Hardy perennial. Height: 40 - 60 cm.
Pre-soaking: 24 hours
Outdoor sowing: March - September
Germination: 14 - 28 days
Germination temp.: 12 - 20 °C
Sowing depth: shallow - ½ cm
Distance between rows: 20 - 25 cm
Planting distance: 20 - 25 cm
Planting position: sunny - half shade
Harvesting period: May - November
Sorrel seeds may germinate irregularly. To improve germination, the seeds can be soaked in lukewarm water for 24 hours before sowing. Drain the seeds briefly before sowing. Sow directly outdoors from March to September. Choose a sunny to partially shaded location with moist, humus-rich, well-drained soil. Prepare a fine, weed-free seedbed. Sow the seeds thinly in rows and cover them with a thin layer of soil no deeper than ½ cm. Firm the soil gently and water carefully. Keep the soil consistently moist during the germination period, but avoid letting it dry out or become waterlogged. At a soil temperature of 12 - 20 °C, the seeds usually germinate within 14 - 28 days (2 - 4 weeks).
Once the seedlings are large enough to handle, thin them to a spacing of 20 - 25 cm. Protect young plants from slugs and other pests. Keep the soil weed-free and water regularly during dry periods. Sorrel is a hardy perennial that regrows every spring. Harvesting the outer leaves regularly encourages the plant to produce fresh leaves throughout the growing season. Remove flower stalks as soon as they appear to promote leaf production and maintain leaf quality. Harvest the young leaves from May to November by cutting them close to the crown or stem. Young leaves are the most tender and have the best flavour. Regular harvesting encourages continuous new growth. Freshly harvested sorrel does not store well and is best used immediately or frozen. Sorrel readily self-seeds. Remove the flower stalks before the seeds ripen if you wish to prevent self-seeding.
For plants grown in pots, containers or planters, feed regularly with a liquid herb fertiliser. This encourages the production of healthy green leaves and provides a long harvesting season.
