Acedera
Rumex acetosa
De un vistazo
Una verdura de hoja perenne con sabor ácido. Perfecta para sopas y salsas.
Calendario de plantación y cosecha
Etapas de crecimiento
De la semilla a la cosecha
Germinación
Las diminutas semillas de acedera germinan con temperaturas frescas a templadas del suelo de 15-20 °C (60-70 °F). Las plántulas emergen con cotiledones lisos y ovalados que no se parecen en nada al follaje maduro en forma de flecha. La germinación tarda 7-14 días y es fiable en un suelo constantemente húmedo.
💡 Consejo de cuidado
Siembra las semillas muy superficialmente — apenas a 5 mm de profundidad — ya que necesitan algo de luz para germinar bien. Mantén la superficie del suelo uniformemente húmeda con una neblina fina. No dejes que el semillero se seque ni forme costra.
Sorrel seedlings emerge quickly in cool spring soil, showing rounded cotyledons before the first arrow-shaped true leaves appear
Calendario de cuidado mensual
Qué hacer cada mes para tu Acedera
Mayo
Mes actualPeak spring harvest season. Harvest regularly to keep plants producing tender new leaves. Remove all flower stalks as they appear. Divide any overcrowded clumps that are 3-4 years old — replant divisions 30-45 cm apart and water well. Mulch around plants to retain moisture.
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Datos fascinantes sobre Acedera
Sorrel has been cultivated for at least 5,000 years and was one of the most important vegetables in medieval European cuisine before the introduction of New World crops like tomatoes and peppers. It provided the sour, acidic note in cooking long before lemons became widely available in Northern Europe.
La acedera es perenne y muy fácil de mantener. Crece en sol o sombra parcial.
Dividir cada 3-4 años promueve crecimiento.
A mature sorrel clump makes an attractive and productive edible border that returns reliably year after year
Sorrel (Rumex acetosa) is native to Europe and northern Asia, where it grows wild across meadows, grasslands, and woodland edges from the British Isles to Siberia. As one of the oldest cultivated greens in human history, sorrel was gathered and eaten long before the development of agriculture — archaeological evidence suggests it was consumed by Neolithic peoples across Europe. The ancient Egyptians, Greeks, and Romans all cultivated sorrel and valued it both as a food and a medicine. The Roman naturalist Pliny the Elder recommended sorrel for improving digestion, and it appeared frequently in the cooking of ancient Rome as a souring agent.
During the Middle Ages, sorrel became one of the most important culinary plants in Northern Europe. Before citrus fruits were widely available north of the Mediterranean, sorrel was the primary source of acidity in cooking — performing the role that lemon juice and vinegar play in modern kitchens. It was a staple in monastery gardens and appeared in nearly every medieval herb garden. The plant's ability to return each spring with minimal care made it especially valuable in an era when reliable perennial food sources were precious.
French cuisine embraced sorrel more passionately than any other culinary tradition. By the 17th century, sorrel soups, sauces, and purees were fixtures of French cooking from peasant farmhouses to royal courts. The dish potage Germiny — a refined cream of sorrel soup — became a classic of haute cuisine. In Eastern Europe, sorrel soup (known as schav in Yiddish, shchavel in Russian, and szczaw in Polish) became an essential spring dish, particularly in Jewish, Russian, Polish, and Ukrainian cooking traditions. Today, sorrel remains widely cultivated in France, Eastern Europe, and Scandinavia, and is experiencing a renaissance among chefs and home gardeners worldwide who value its unique lemony flavor and its remarkable ease of cultivation as a hardy perennial.
Siembre directamente o divida plantas.
Suelo promedio con pH 5,5-6,5. Mantenga húmedo.
Verifica Tu Zona
Verifica si Acedera es adecuado para tu ubicación.
15°C – 24°C
59°F – 75°F
Sorrel is a cool-season perennial that produces its best-quality leaves at 15-24°C (60-75°F). It tolerates frost well and can survive winter temperatures down to -30°C (-22°F) when dormant, making it hardy to USDA zone 3. Growth slows significantly above 27°C (80°F), and prolonged heat above 30°C (86°F) causes bolting, tough leaves, and excessively sharp flavor. Sorrel performs best in the cooler months of spring and autumn, with a natural rest period during the hottest weeks of summer.
Problemas comunes que afectan a Acedera y cómo prevenirlos y tratarlos de forma orgánica.
Auto-siembra puede volverse invasiva.
- 1Sorrel is one of the easiest perennials to establish from seed, but patience is key the first year. Resist heavy harvesting until the rosette has at least 10-12 well-developed leaves. From the second year onward, the plant will produce prolifically with almost no attention.
- 2Remove flower stalks the moment they appear — this is the single most important maintenance task. Each flower stalk that goes to seed dramatically reduces leaf production and allows aggressive self-seeding that can become weedy. Snap stalks off at the base.
- 3Partial shade is sorrel's friend, especially in warmer climates. Unlike most vegetables, sorrel actually produces better leaves with 4-6 hours of direct sun than in full all-day sun. The ideal spot gets morning sun and afternoon shade.
- 4When summer heat makes leaves tough and excessively tart, do not hesitate to cut the entire plant down to 5 cm above ground level. This feels drastic but sorrel regenerates aggressively from the crown, producing a flush of tender new leaves within 2-3 weeks.
- 5Divide established clumps every 3-4 years in early spring or autumn. Each division should have a section of root with at least 2-3 growing points. This keeps plants vigorous and is the easiest way to expand your sorrel patch or share with other gardeners.
- 6Sorrel's deep taproot makes it surprisingly drought-tolerant once established, but consistent moisture produces the most tender, mild-flavored leaves. Irregular watering causes flavor to swing between mild and aggressively sour.
- 7Plant sorrel as a permanent edible border along garden paths or bed edges. Its attractive arrow-shaped foliage stays low and tidy when flower stalks are removed, and it returns year after year without replanting. Red-veined varieties are especially ornamental.
- 8For winter harvests in zones 7-10, protect plants with a cold frame or row cover. Sorrel is remarkably cold-hardy and can produce usable leaves well into December and again from February onward with minimal frost protection.
Coseche hojas exteriores. No tome todas las hojas de una vez.
A generous handful of freshly picked sorrel leaves ready for the kitchen — harvest outer leaves first, leaving the crown to regrow
Use fresca. Puede congelarse.
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Información nutricional
Por porción de 100g
22
Calorías
Beneficios para la salud
- Exceptionally rich in vitamin C, providing 53% of the daily value per 100g — one of the highest levels among leafy greens and historically valued for preventing scurvy
- Outstanding source of vitamin A (as beta-carotene), with 80% of the daily value per 100g, supporting eye health, immune function, and skin integrity
- Contains significant amounts of iron (2.4mg per 100g) and magnesium (103mg per 100g), important for oxygen transport and muscle function
- Rich in oxalic acid, which gives sorrel its characteristic tart flavor — people prone to kidney stones should consume in moderation
- Good source of B vitamins including B6 and folate, supporting energy metabolism and cell division
- Very low in calories at just 22 per 100g while providing substantial micronutrient density, making it an excellent nutrient-per-calorie food
💰 ¿Por qué cultivar tus propios?
Fresh sorrel is rarely found in mainstream grocery stores and commands premium prices of $4-8 per small bunch at farmers markets and specialty shops. A single $2-3 seed packet or transplant produces a perennial plant that returns for 5-7 years with zero replanting cost. Over its lifetime, one sorrel plant can easily provide $50-100 worth of fresh greens at market prices. The savings are even greater considering that sorrel is a cut-and-come-again crop — a single plant regenerates its leaves dozens of times per season, making it one of the highest-value perennials for the home kitchen garden.
Recetas rápidas
Recetas sencillas con Acedera frescos
Classic French Cream of Sorrel Soup
30 minThe quintessential French potage — silky, tangy, and elegant. Fresh sorrel wilts into a velvety puree that turns a distinctive olive-green when cooked. Finished with cream and egg yolks for richness, this soup is traditionally served warm or chilled.
Sorrel Sauce for Grilled Fish
15 minA classic French sauce that pairs magnificently with salmon, trout, or any rich fish. The bright acidity of sorrel cuts through the richness of the fish just as lemon would, but with far more depth and complexity. Ready in minutes.
Spring Sorrel and Potato Frittata
25 minA satisfying egg dish that showcases sorrel's lemony tang beautifully. Thinly sliced potatoes provide substance while the sorrel melts into the eggs, creating pockets of tangy flavor throughout. Perfect for brunch or a light supper with crusty bread.
Classic French potage Germiny — cream of sorrel soup, the most iconic use of this tangy perennial green
Calculadora de Rendimiento y Espaciado
Vea cuántas plantas de Acedera caben en su cama de jardín basándose en el espaciado recomendado de 25cm.
16
Acedera plantas en una cama de 4×4 ft
4 columnas × 4 filas a 25cm de espaciado
Variedades populares
Algunas de las variedades de acedera más populares para jardineros caseros, cada una con características únicas.
Broad Leaf
Hojas grandes. Perenne.
Red Veined
Nervaduras rojas. Ornamental.
En sopas, salsas o fresca en ensaladas.
¿Cuándo debo plantar Acedera?
Planta Acedera en Marzo, Abril. Toma aproximadamente 45 días para madurar, con cosecha típicamente en Abril, Mayo, Junio, Julio, Agosto, Septiembre, Octubre.
¿Cuáles son buenas plantas acompañantes para Acedera?
Acedera crece bien junto a Fresa, Lechuga, Espinaca. El cultivo acompañante puede mejorar el crecimiento, sabor y control natural de plagas.
¿En qué zonas de rusticidad puede crecer Acedera?
Acedera prospera en zonas de rusticidad USDA 3 a 9. Con protección de invernadero, puede cultivarse en zonas 1 a 10.
¿Cuánto sol necesita Acedera?
Acedera requiere Sol parcial (3-6h). Esto significa 3-6 horas de luz solar, idealmente sol de mañana con sombra de tarde.
¿A qué distancia debo espaciar Acedera?
Espacia las plantas de Acedera a 25cm (10 pulgadas) para crecimiento óptimo y circulación de aire.
¿Qué plagas y enfermedades afectan a Acedera?
Los problemas comunes incluyen Babosas. La prevención a través de buenas prácticas de jardinería como rotación de cultivos, espaciado adecuado y cultivo acompañante es el mejor enfoque. Consulta la sección de plagas y enfermedades para más detalles.
¿Cómo almaceno Acedera después de la cosecha?
Use fresca. Puede congelarse.
¿Cuáles son las mejores variedades de Acedera para cultivar?
Las variedades populares incluyen Broad Leaf, Red Veined. Cada una tiene características únicas adaptadas a diferentes condiciones de cultivo y preferencias culinarias. Consulta la sección de variedades para descripciones detalladas.
¿Qué suelo necesita Acedera?
Suelo promedio con pH 5,5-6,5. Mantenga húmedo.
Is sorrel safe to eat in large quantities given its oxalic acid content?
Sorrel is safe for most people when consumed in normal culinary quantities — the amounts used in soups, sauces, and salads present no health concerns for healthy individuals. However, sorrel contains significant oxalic acid, which binds with calcium and can contribute to kidney stone formation in susceptible individuals. People with a history of calcium oxalate kidney stones, gout, or rheumatoid arthritis should consume sorrel in moderation. Cooking reduces oxalic acid somewhat, and pairing sorrel with calcium-rich dairy (as in classic cream of sorrel soup) helps bind the oxalates before they are absorbed.
Why do my sorrel leaves turn olive-green when cooked?
This color change is completely normal and unavoidable. Sorrel's bright green color comes from chlorophyll, which breaks down rapidly when exposed to heat and the plant's own oxalic acid. The resulting olive-green to khaki color is not visually appealing but the flavor remains excellent. To preserve some green color, add sorrel at the very end of cooking and wilt it briefly rather than simmering. For soups, stir in a handful of fresh spinach or parsley at the end to restore a vibrant green appearance.
What is the difference between garden sorrel, French sorrel, and red-veined sorrel?
Garden sorrel (Rumex acetosa) has large, upright arrow-shaped leaves with a bold, intensely tart flavor — it is the most common culinary variety and grows 45-60 cm tall. French sorrel (Rumex scutatus) has smaller, rounded shield-shaped leaves with a milder, more refined lemony flavor preferred by many chefs. It stays lower and more compact, rarely exceeding 30 cm. Red-veined sorrel (Rumex sanguineus) is primarily ornamental, with green leaves dramatically veined in deep red — its flavor is the mildest of the three and it is mainly used as a salad garnish. All three are hardy perennials grown in the same manner.
How do I prevent sorrel from taking over my garden?
Sorrel self-seeds aggressively if allowed to flower and set seed — the single most effective control is removing every flower stalk before seeds form. Cut stalks at the base as soon as they appear. If you want to contain the plant's spread from root expansion, plant in a bottomless pot sunk into the ground or edge the bed with a root barrier. Divide overgrown clumps every 3-4 years and remove unwanted divisions. Despite its vigorous nature, sorrel is much easier to control than truly invasive spreaders like mint.
Can I grow sorrel in containers?
Sorrel grows well in containers of at least 10-15 liters (3-4 gallons). Use a deep pot since sorrel develops a substantial taproot. Standard potting mix with good drainage works well. Place in a spot with morning sun and afternoon shade for best leaf quality. Water regularly as containers dry out faster than garden soil. Container sorrel may need repotting or dividing every 2 years as the root system fills the pot. Feed monthly with a balanced liquid fertilizer during the growing season. Bring pots to a sheltered spot in winter in zones 4-5.
When is the best time to harvest sorrel for the mildest flavor?
The mildest, most pleasant sorrel leaves are harvested in spring and autumn when temperatures are cool (15-20°C / 60-68°F). Young leaves from the inner part of the rosette are always milder than large outer leaves. Morning harvest yields slightly milder flavor than afternoon picks. During summer heat, the oxalic acid concentration increases significantly, producing leaves that are aggressively tart — if you prefer mild sorrel, focus your heaviest harvesting on the spring flush and the autumn regrowth after cutting plants back in summer.
¿Listo para cultivar Acedera?
Añade Acedera a tu plan de jardín y comienza a diseñar tu diseño perfecto.
Vladimir Kusnezow
Jardinero y desarrollador de software
Jardinero de zona 6b. Cultivo hortalizas y frutas en tierra e hidroponía desde hace 6 años. Creé PlotMyGarden para planificar mis propios jardines.
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