PREMIER SEEDS DIRECT - Sorrel - RUMEX ACETOSA - 3000 Finest Seeds

Product Information

Studies on 100g dried weight found that it contains 25 g/protein, 440 mg/potassium, 1071 mg/ calcium, 104.2 mg/magnesium, 15 mg/iron. Once your seeds germinate, thin them out so that there is 30cm between each plant. Although sorrel doesn’t grow too tall, it has a spread of about 60cm. Over-crowding will lead to stunted growth and the development of diseases, so pay attention to spacing. Sorrel is known to contain quite high levels of oxalic acid. The estimated maximum intake of sorrel is 50 g fresh weight a day.

Oxalis / RHS Gardening Oxalis / RHS Gardening

Place the plant in the hole, with the bottom leaves of the seedling just above the top of the hole. Grow in any well-drained soil, in full sun. The plant self-seeds and deep tap roots may be difficult to eradicate or control. Young leaves can be eaten raw or added to salads, or boiled similar to spinach to accompany meals. See sorrel cultivation for more advice Propagation French sorrel ( Rumex scutatus). A small variety which reaches just 30cm (1’) tall, but can spread to up to 1m (3’) across. A less astringent flavour than others and a pronounced lemon taste.Sorrel leaves taste best when they’re young, so try harvesting them when they’re about 10-12 cm in height. Seeds and young plants of all three sorrels are widely sold by garden centres and online retailers. Young plants are mainly available in spring and summer.

Common Sorrel - Wild Food UK Common Sorrel - Wild Food UK

There are three species of sorrel that are grown for their edible leaves and can be easily confused, but each looks different and offers slightly different qualities: If it’s not possible to use sorrel leaves straight away, wash them and gently sandwich them between sheets of damp kitchen paper in a sealed container in the fridge. Common Sorrel pests and diseasesRed-veined sorrel –the vivid red veining that marks these lush green leaves make this variety highly ornamental, in addition to being edible. The leaves also have quite a mild flavour Broad-leaved sorrel or common sorrel( Rumex acetosa) – a British native forming a clump of long leaves that have an astringent taste. Use baby leaves in salads or cook like spinach Sorrel is fairly resilient to most pests and diseases, and will only really be affected by these very familiar creatures… Slugs and snails habitat - Moist Grassland (Clay, Loams) Dry Grassland (clay, loam), Very Acidic Soil (Peats, Heaths), Harvest leaves from the earliest sowings from May onwards. Later sowings will be ready in the summer. Young sorrel leaves are softer and tangier, whereas older, larger leaves are better for cooking and less flavourful. Use them fresh in salads alongside other lettuce-type leaves. Choose leaves which have an even shade of green, and that aren’t showing any signs of yellowing or crispy brown areas.