Recently I learned something about sorrel and chives, something they have in common.
What I noticed this season is that they tasted bitter: disappointing when they’d been so delicious previous years. Assuming they were only good for a couple seasons, I was preparing to rip them both out and buy new plants. In desperation, I gave them both severe haircuts, shearing the plants back to ground level and leaving only the roots.
And what sprang from the roots in short time were the sweet, tangy, delicious shoots I so enjoyed in the past. Now I trim back the chives and sorrel regularly so I’ve always the most tender, freshest tasting herbs for cooking. Essentially sorrel and chive plants will live forever. It’s the growth that needs to be kept new and fresh.