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French Sorrel Seeds

$2.50

French Sorrel Seeds

The garden’s sour patch kid, this unique leafy herb adds a tart and sour taste to soups, salads and sandwiches. The leaves also taste great on their own as a yummy snack plucked straight off the plant. This perennial salad herb is a favorite of children.  Young leaves are best.

Approximate amount of seeds per pack: 400

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When to Plant in Spring:

  • Earliest Planting Date: 4 weeks before Average Last Frost
  • Latest Planting Date: Average Last Frost
  • Length of Planting Window: 4 weeks

When to Plant in Fall:

  • Earliest Planting Date: 12 weeks before Average First Frost
  • Latest Planting Date: 8 weeks before Average First Frost
  • Length of Planting Window: 4 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Sow seeds ¼ inch deep, spacing 1 – 2 inches apart. Thin plants to stand 12 to 18 inches apart.

Care: Keep beds watered, and weed free.

Harvest: pick leaves often to encourage new growth

Germination: 2 – 15 days

Days to Maturity: 40 – 60

Preferences: Plenty of water, full sun, well-draining soil

• Sorrel is an ancient word, which name originates from the Teutonic word meaning sour.

• In Europe, French sorrel was added to many tonics as a way to prevent scurvy, due to its high vitamin C content.

• Ancient Greeks and Romans used French sorrel to aid in digestion and considered it a lovely complement to rich, fatty meats.

Peach, Tomato and Sorrel Salad
2 cups of loosely packed, washed French Sorrel leaves
6-8 ripe peaches, sliced
1 cup cherry tomatoes, halved
4 tablespoons honey
¼ cup canola oil
3 tablespoons balsamic vinegar
1 teaspoon vanilla extract
Salt and pepper to taste

Directions: Assemble torn up sorrel leaves, peaches and tomatoes in bowl. Whisk together honey, canola oil, balsamic vinegar, vanilla, salt and pepper in bowl. Dress with salad with vinaigrette and serve.
Download Recipe

French Sorrel Pesto
½ cup olive oil
½ cup toasted whole almonds
2 garlic cloves
Zest from 1 lemon
Juice from ½ a lemon
3 cups roughly chopped French Sorrel leaves
Salt and pepper to taste
Parmesan cheese for grating (optional)

Directions: Whirl almonds and garlic in a food processor until finely chopped. Add lemon zest and juice, sorrel, oil, salt and pepper, whirling until just blended but still coarse. Serve as a dip or over pasta.
Download Recipe

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