Organic Blood Sorrel (Purple Sorrel) - Ferme de Sainte Marthe seeds

Red-veined Sorrel is a variety of dock or sorrel identifiable by the colour of its leaves, green veined with purple. It is cultivated as a vegetable or condiment. Its tangy flavour enhances soups, omelettes, salads... Sow from March to June. Harvest from May to August.

Sorrel can be consumed raw, bringing a tangy and lemony flavour. When cooked, the taste changes and is perfect for soups, omelettes, steamed vegetables etc. Since the leaves are delicate, it is advisable to consume them soon after picking. Sorrel should be cooked over low heat to preserve its nutritional qualities: it is rich in phosphorus, magnesium and vitamin C. It also contains carotenoids. Sorrel is an antiscorbutic being rich in vitamin C (125 mg per 100 g of leaves).

Harvesting: Sorrel is a perennial plant that can remain in place for several years. It is harvested as needed, as soon as it reaches a minimum of 10 cm (4in). Harvesting is done leaf by leaf, by hand or with a knife.

Storage: Sorrel should be consumed immediately after harvesting as it does not keep well. However, it freezes very well once cooked.

Gardener's tip: From the end of May we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist and limits the need for watering, also reduces weeding.