Growing Sorrel...............
The cultivation of French sorrel
Website: French sorrel thrives in moist, well drained soil in a sunny to shady conditions mostly.
Propagation: Sow in spring, germination takes 7-10 days. Direct-seed your sorrel, the seeds about an inch deep. The conventional guides indicate a separation of the plant about a foot, but if you have a dug deep or raised bed, you can try to distance down so close as 6 inches. Divide roots in the fall.
Growing: Keep sorrel irrigated quite well. After the first year if it arises again in the spring to apply a minimum of a balanced organic fertilizer and mulch it with some compost.
Die gewünschte leaves wachsen more or less directly from the soil, and on einigen Sorten kann to receive up zu 18 centimeters long, although 6-12 Zoll is üblich (and De Belle Ville leaves are often 3 Zoll), but it is also a dünne Stengel bloom, which reach up to 4 meters high (although 1 ½ to 2 meters is common for more). It is best to simply cut off those flower stems, as (unless, as one source said, you want them later for dried flower arrangements) are produced when you can develop seeds, at least be sure you want to remove the flower stalks before the seeds can self sow, so your sorrel overflow its bed. You should also uproot the excess plants that are produced on runners.
Sorrel plants should be divided and replanted every few years, available estimates of "every couple" vary from 3 to 5 years.
Harvesting: The leaves can be harvested any time after the first few months of spring growth, but they tend to be almost tasteless early, gradually progressing their characteristic and desired acidity and flavor as the season. They freeze well, so, apart from occasional use fresh in salads, you could just as well with a single harvest in late summer.
Culinary uses: French sorrel is an evergreen perennial with fleshy leaves that have slightly tart with a hint of lemon. The kitchen is usually pureed sorrel and can a perfect base for sauces that accompany poached eggs and fish. This herb is also used in mixed green salads, sandwiches, omelets, and with soft goat cheese, veal, pork and fish. Be careful to cut it with stainless steel blades and refrain from cooking in pots made of metal, because the high acidity of the sorrel brings them to discolor. In modern French cuisine, this herb is used mainly to prepare the three most popular dishes: sorrel soup, salmon with sorrel sauce, or salmon al'oseille "
Website: French sorrel thrives in moist, well drained soil in a sunny to shady conditions mostly.
Propagation: Sow in spring, germination takes 7-10 days. Direct-seed your sorrel, the seeds about an inch deep. The conventional guides indicate a separation of the plant about a foot, but if you have a dug deep or raised bed, you can try to distance down so close as 6 inches. Divide roots in the fall.
Growing: Keep sorrel irrigated quite well. After the first year if it arises again in the spring to apply a minimum of a balanced organic fertilizer and mulch it with some compost.
Die gewünschte leaves wachsen more or less directly from the soil, and on einigen Sorten kann to receive up zu 18 centimeters long, although 6-12 Zoll is üblich (and De Belle Ville leaves are often 3 Zoll), but it is also a dünne Stengel bloom, which reach up to 4 meters high (although 1 ½ to 2 meters is common for more). It is best to simply cut off those flower stems, as (unless, as one source said, you want them later for dried flower arrangements) are produced when you can develop seeds, at least be sure you want to remove the flower stalks before the seeds can self sow, so your sorrel overflow its bed. You should also uproot the excess plants that are produced on runners.
Sorrel plants should be divided and replanted every few years, available estimates of "every couple" vary from 3 to 5 years.
Harvesting: The leaves can be harvested any time after the first few months of spring growth, but they tend to be almost tasteless early, gradually progressing their characteristic and desired acidity and flavor as the season. They freeze well, so, apart from occasional use fresh in salads, you could just as well with a single harvest in late summer.
Culinary uses: French sorrel is an evergreen perennial with fleshy leaves that have slightly tart with a hint of lemon. The kitchen is usually pureed sorrel and can a perfect base for sauces that accompany poached eggs and fish. This herb is also used in mixed green salads, sandwiches, omelets, and with soft goat cheese, veal, pork and fish. Be careful to cut it with stainless steel blades and refrain from cooking in pots made of metal, because the high acidity of the sorrel brings them to discolor. In modern French cuisine, this herb is used mainly to prepare the three most popular dishes: sorrel soup, salmon with sorrel sauce, or salmon al'oseille "
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