Growing
This perennial herb thrives in slightly acidic soil, ideally between a pH of 5.5 and 7.0, and prefers environments that remain evenly moist. Because it is a cool-season crop, you can start seeds indoors or transplant nursery stock once the soil has warmed. While it is quite hardy and can survive a hard freeze, you will find the best flavor in the young, tender leaves and shoots. As the plant matures, the leaves can become quite tough, so it is best to harvest them while they are still small and succulent.
When you are ready to use your harvest, pick the leaves as needed for immediate use, as they do not continue to ripen once detached from the plant. If you find yourself with an abundance, you can blanch the leaves before freezing them to preserve their bright, lemony acidity. For longer-term storage, you can also dry the leaves or use them in pickling. If you are using the leaves in a cooked dish, such as a traditional sour soup or a delicate salmon sauce, a quick rinse can help reduce any lingering bitterness.
Plant Witch