Sorrel 'Common Sorrel' Seed Pack

$1.89
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One rarely sees sorrel greens offered in grocery stores or even in farmers markets. That's a shame because sorrel has a fresh lemony taste all its own and for gardeners, this is one perennial green that just keeps on giving. Traditionally used as an accompaniment to fish dishes, sorrel can be mixed with other greens such as spinach or chard. For those who enjoy Indian dishes, consider adding sorrel to saag paneer along with the spinach. One caveat - the minute sorrel is heated or macerated, it turns an ugly shade of brownish green. Please don't let that deter you because the flavor is SO good. 

In the Pacific NW, sorrel will typically ride out our winters with very little die-back. The biggest enemy is usually slugs, but even the holey leaves can be harvested. Pick the entire stem to encourage new growth.

Botanical Name: Rumex acetosa
Mature Size: 18" - 24" tall and wide
Light: Sun to partial sun
Cold Hardiness: Hardy perennial in USDA zones 3–7
When to Sow Outside: RECOMMENDED. 1 to 2 weeks before your average last frost date, when soil temperature is at least 50°F, or sow in late fall for early spring germination.
When to Start Inside: 4 to 6 weeks before your average last frost date. Ideal soil temperature for germination is 68°–86°F.
Special Germination Instructions: If sown outside, watch for slugs!
Days to Emerge: 5 - 10 days
Seed Depth: 1/8"
Seed Spacing: A group of 3 seeds every 8"
Row Spacing: 24"
Thinning: When 2" tall, thin to 1 every 8"
Maturity Date: 60 days
When to Harvest: Pinch or cut off the young, outer leaves. Pick regularly to encourage new, tender growth, even if you don't need the leaves; sorrel can be frozen for later use.
Additional Info: Plants may die back in severe winters but bounces back quickly. Protect from slugs!
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