It is an early variety. The growing season from germination to the beginning of mass cutting 40-45 days. The socket is raised, sprawling.

Leaf elongated-oval shape, green, slightly blistered. The length is 12-16 cm, width 5-8 cm, and the length of the stem is 11-18 cm. Every 3-4 years of planting of the sorrel needs to be updated.

The variety is winter hardy and drought resistant.

Garden sorrel (Rumex acetosa) and French sorrel are the two cultivated varieties of the herb. Garden sorrel needs damp soils and temperate conditions. French sorrel performs best when it is grown in dry, open areas with inhospitable soils. The plants have very deep and persistent tap roots and grow well with little attention. Planting sorrel from seed or dividing the roots are the two most common ways to propagate the herb. Sorrel will usually bolt when temperatures begin to soar, usually in June or July. When this happens, you can allow the flower to bloom and enjoy it, but this slows the production of leaves. If you want to encourage larger and more leaf production, cut the flower stalk off and the plant will give you a few more harvests. You can even cut the plant to the ground and it will produce a full new crop of foliage.
 

Sorrel can be used from late spring until fall, with management. Harvest only what you need from the plant. It is much like lettuce and greens, where you can cut the outer leaves and the plant will continue to produce foliage. You can begin to harvest when the plants are 4 to 6 inches tall. The smallest leaves are best in salads and add an acidic tang. The larger leaves are more mellow. The herb is a traditional accompaniment to eggs and melts into creamy soups and sauces.