Garden Sorrel

60 days. Our classic Sorrel produces vigorous clumps of pale green, arrow-shaped, flavorful leaves. Immature leaves are nearly tasteless, but as they mature, they develop their signature tangy zing. Divide the perennial clumps every couple of years to promote smaller, more tender leaves. Remove any inedible, woody midribs from large, mature leaves prior to use. (OP.)

One packet of about 500 seeds
In stock
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A quintessential party guest at spring celebrations, baby Sorrel is a buttery soft leaf with a delightful citrus tang. It's the perfect mate for Arugula, Mâche and Watercress in baby-leaf spring salads. Wilted Sorrel bathed in cream and butter makes the ideal bed upon which to nestle slender French cuts of rack of lamb. Lemon-tart Sorrel soup is a flawless first course in the spring. Contemporary chefs pair Vitamin C-rich Sorrel with Potatoes, Leeks, Shallots, Cauliflower, Garlic, cream, sour cream or yogurt in a multitude of pureed spring sauces and soups with varying levels of bright greenness. Direct sow Sorrel in the early spring in slightly acidic soil and full to partial sunlight. When the seedlings are 3" tall, thin them to 8" to 12" apart.

Average seed life: 1 year.

To broaden the range of texture and flavor in your garden and salads, don't forget to plant some of these specialty Salad Greens: Arugula, Asian Greens, Chervil, Claytonia, Cress, Dandelion Greens, Endive, Escarole, Frisee, Giant Red Mustard, Komatsuna, Lettuce, Mâche, Mibuna, Minutina, Mizuna, Orach, Radicchio, Salad Blends, Sorrel, Spinach, Swiss Chard, and Tatsoi.

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