Organic - Sorrel

Seeds:  400  / Botanical name:  Rumex acetosa

For a delicate and slightly acidic flavor in salads

The perennial sorrel, with its pleasantly tart flavor, is an interesting wild herb that blends well into many herb dishes. It typically reaches a height of 25 to 50 centimeters and produces small reddish flowers between mid-May and early September. Sorrel is an essential ingredient in the famous Frankfurt Green Sauce. Sorrel tends to spread uncontrollably. To prevent this, it's best to keep the plant in a container. Use a tall container, as the plant develops long taproots.

Natural habitat:  Sorrel is native to Central and Western Europe. It can now also be found in the USA, Southern Europe, and Western Asia.

In the kitchen:  Sorrel should always be used fresh. The aroma and flavor are almost completely lost when dried. You can harvest the sorrel leaves continuously once about five leaves, each seven to ten centimeters long, have formed. Be sure to cut or pluck the leaves individually. The smooth, elongated leaves range in color from dark green to reddish, depending on their oxalic acid content. The higher the oxalic acid content, the redder and more bitter the leaves will be. It's best to use the tender leaves of sorrel fresh – in soups, salads, or green smoothies. Sorrel can be prepared like spinach or as sorrel soup. For this, it is puréed and combined with other herbs such as parsley or chervil.