Herb : Sorrel
Perennial, usually grown as a Hardy Annual
Description
Sorrel leaves are used extensively in French cuisine, in fish, soups and sauces, also picked young will add a tart flavour to a mixed leaf salad.
Leaves are best harvested regularly whilst small as bitterness increases with larger, older leaves.
Sowing Instructions
| Sowing time: | March to May |
|---|
| Sowing depth: | Sow thinly, 12mm (½in) deep in drills 30cm (12in) apart |
|---|
Sow fortnightly for 'salad leaves'.
Growing Instructions
Thin seedlings if necessary, when large enough to handle, to 15cm (6in) apart.
Keep ground weed free and water well during dry periods.
Harvest 6-8 weeks after sowing, selecting a few leaves from each plant.
Aftercare Instructions
Harvest regularly from early summer to frosts.
Kitchen Notes
Flavour guide: Tart.
Young leaves should be picked regularly for salads.
Mix with freshly picked salad leaves.
