Sorrel - pot ø10.5 cm (Rumex acetosa)

Field sorrel, popularly called sorrel, is a common plant in large parts of Europe. The plant is mainly found in moist and acidic grass verges, pastures and fallow grounds. The leaves are oblong and arranged in rosettes around the stem. Sorrel grows sixty centimeters to one meter high and often turns red under the influence of the sun. The plant flowers in May - June red to brown-red.

CULTIVATION TIPS:
Sorrel requires an acidic moist soil, in full sun or partial shade. Planting distance 30 cm. Sorrel is by nature a deep-rooting perennial. If you let the plant flower and set seed, the resulting seedlings are often difficult to get rid of and they can be a real plague in your garden. Solve this problem by spreading enough lime or better yet, treat sorrel as an annual. Therefore, pick all the flowers in time so that they can't form seeds and so that the plant can put its energy into growing new leaves. After all, fresh, young leaves have the best taste. In long warm periods, however, the taste of sorrel may become more bitter.

CULINARY:
Sorrel, as the name suggests, tastes sour (like lemon), and contains a lot of vitamin C. The stem can be chewed: it is juicy and sour. Fresh young leaves can be used in salads, soups and in the preparation of sauces. A few fresh leaves mixed into a salad tastes fresh. In addition, the sour taste can reduce the amount of vinegar or lemon juice in the dressing. Tastes great with lamb and beef dishes or with smoked salmon. Sorrel can also be cooked, like spinach, or used in a clear broth. In the past, sorrel leaves were used to curdle milk. Sorrel also contains oxalic acid, therefore avoid excessive consumption, this is harmful to the kidneys.

MEDICINAL:
Sorrel has a blood purifying effect and is used against acne and skin conditions. In nature it often grows near nettles and, like vinegar, is soothing to nettle stings