'Belleville' or 'De Belleville' is the most famous cultivar of sorrel, a classic ingredient in French cuisine. A perennial green in the buckwheat family, sorrel has a tangy taste which is enjoyed in soups, salads, quiches, and other dishes. It is extremely cold hardy, producing fresh leaves after most other plants in the garden have shriveled up for the winter. Like many plants in its family, the leaves contain oxalic acid (which in high doses inhibits the body's ability to absorb key nutrients) so should only be eaten in moderation. We like to add a handful to salads and snack on it in the field. It is the main ingredient in the Eastern European soup schav. Perennial.
GROWING TIPS: Plant should end up about 12 inches apart in rows 18 inches apart. Direct seeding or transplanting will work.