Sorrel French

This very traditional herb has a lemony, somewhat sharp tang which is milder when cooked.  That said the large leaves are used in salads for a fresh flavour punch but can also be used like spinach in soups, add to stews or a quiche.  We think they bring a lighter flavour when added to a risotto in the spring,  It is a perennial.  Latin name Rumex scutatus

Price for 50 seeds

This variety is part of our naturally nurtured range, the seed comes from an organic source

SPRING:  sow the seeds in trays or plugs, cover with perlite. They should germinate in 1-3 weeks. When large enough to handle, and the soil has warmed up, plant out in their permanent position at about 30cm apart

SUMMER:  take just a few leaves in the first year so that the plant can establish

AUTUMN: this is the best time to divide established plants (2 or more years old)

WINTER: if covered with cloches you can harvest throughout.

In hot weather the leaves can taste slightly bitter so it is best to harvest this herb before the hottest part of the year or in the autumn and winter.