The Large Leaf Sorrel is a hardy perennial that produces some of the earliest greens in the spring!Slightly tangy, the lemon flavor adds zest to salads and is especially good with fish.The leaves grow up to 8 inches long and can also be cooked like spinach or used in soups.High in vitamin C. and growing 1 to 2 feet tall can live for years. Sowing and Growing Sow sorrel seeds indoors in early spring. Germination takes about 2-3 weeks. Transplant in mid to late spring. Space plants 12 to 15 inches apart and water generously. This herb grows best in full sun, but a partially shaded environment helps it deal with the heat. It likes rich, loamy soil. At its best in cool temperatures, it may die down in the heat of summer. Not a beautiful plant and looking a bit weedy, cut back flower stalks to promote new growth. Sorrel does well in a container 6 to 12 inches deep and is ideal to grow as a cool season annual as the young leaves have the best flavor. Harvesting Harvest young leaves from established plants and use fresh for the best flavor. The tangy citrus flavor fades as older leaves become bitter, so harvest often to keep new growth coming. With its strong yet agreeable flavor it makes a great secret ingredient to add depth of flavor to salads.Sorrel also freezes well.