60 days. In 1720, John Evelyn wrote that sorrel imparts “so grateful a quickness to the salad that it should never be left out”. Popular in France and England for centuries, this wonderful vegetable is underused in the U.S., and unjustifiably so; its spring leaves can be used as salad greens, as a complement to fish, or mixed in with spinach or chard. Very high in vitamin C. Sorrel stays green at temperatures as low as 10° F so you will have many months of harvests
