SORREL 99 



The culture is most simple, but the plant does not 

 always come true, at least it tends to revert back to its 

 original type when sown from seed. I prefer to divide 

 the plant, and if this is done annually there will be a 

 full crop of succulent leaves, and the plants grown thus 

 will not run to seed so quickly. In many gardens the 

 few plants of Sorrel are often relegated to an out-of- 

 the-way corner of the kitchen garden, but these plants 

 do not give the best material, and if left for years in one 

 place the foliage becomes small and the plant seeds 

 quickly. In France these plants deservedly get good 

 culture, and well repay for labour by the wealth of 

 leafage given for two or three months or more. Our 

 cooks at home are not fond of Sorrel like the French 

 chef, but it is a very good vegetable, and one that agrees 

 with delicate persons. I have referred to seed sowing. 

 This is best done early in the spring, though to gain time 

 I have sown any special variety as soon as the old plants 

 had ripened the seed in August; but sown then it needs an 

 open well-drained soil and the seedlings thinned as soon 

 as large enough to handle. Sown in March the seed is 

 best in rows, 2 feet between the rows, and half that 

 distance between the plants, when finally thinned the 

 plants lift readily, so that seedlings transplant freely, but 

 there should be no lack of moisture afterwards. Good 

 land will furnish the best leaves, as though the plant will 

 grow almost anywhere, it well repays when given a 

 deeply dug and well-enriched soil, and prefers a moist 

 situation. I have referred to autumn sowing. These 

 plants will give leaves in the following April. Spring 

 sown will need about two months before being large 

 enough for use. In cutting the largest leaves should 

 be used first, thus allowing the smaller ones to grow ; 

 if all are cut at the start it is wasteful. I now come 

 to propagation by division, and this gives leaves in a 

 shorter time ; it also has the advantage of retaining 



