Rumex acetosa
Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads. Surprisingly, they have a flavour that is similar to kiwifruit or sour wild strawberries. Sorrel also provides a significant amount of fiber, very few calories, almost no fat, and some protein. In terms of vitamins, it is rich in vitamin C and also contains vitamin A, B-6, iron, magnesium, potassium, and calcium.
Sprouts in: 1 - 2 weeks
Harvest in: 5 - 6 weeks
- Green Sorrel is a heat sensitive plant and grows best at 18 - 24 °C / 64 - 75 °F.
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Harvest its green leaves all at once or individually, it is up to you.
- Sorrel may be a little bit slower to start than other edible geens, but its growth accelerates soon and it will be harvest-ready at the same time as other greens.
- Mature sorrel may have some pink/red coloration on the stems. This is all good and normal.
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Use all your Sorrel before two months. At this point, it has the best taste and the highest nutritional value. Later it may become bitter and not edible as a raw leaf.
- Green Sorrel can be used in any dish just as you would normally use spinach.
- Ancient Romans used leaves of sorrel to ease thirst when water was not available.