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 
