Sorrel 'Kulutrsauerampfer' – Rumex acetosa

'Cultivated sorrel' is an easy-care, hardy perennial. Unlike wild sorrel, it has larger, slightly wavy leaves, but can be used just as well. Its young leaves have a refreshingly sour flavor. It is also used medicinally.

Our high-quality organic herb seeds are grown according to the strictest organic standards for a sustainable and healthy harvest.

Details:

Sowing indoors/greenhouse: beginning of March to end of May
Planting outdoors: mid-May to mid-July
Germination time: 10-20 days at 15-20 °C
Sowing depth: 0.1 cm, light germinator

Height: approx. 20 - 40 cm
Planting distance: 30 x 25 cm
Harvest time: April to November

Soil: fresh, humus-rich, permeable
Fertilization: Organic fertilizer
Location: Sun, partial shade
Water consumption: medium, regular

Growing tips:

Sorrel is an undemanding perennial that prefers moist and slightly acidic soils, but not waterlogging. It thrives in a sunny location rather than a partially shaded one, and its flavor is more intense and less sour and bitter.

The young leaves are the most palatable and are harvested from the outside in with a sharp knife. This method allows new leaves to continuously grow until the first frost. The blossoms should always be removed to prevent the plant from overgrowing and producing more leaf mass.

Mixed culture:

Good neighbors: chervil, parsley, chives, borage, strawberries, lemon balm

Bad neighbors: beans, lovage, tarragon, mugwort

Use:

The finely chopped leaves can be enjoyed in salad mixes, soups, dips, or even in quark preparations on bread. The dried and ground roots can be used as a seasoning flour for pasta, for example. As a medicinal herb, the dried leaves are infused and are said to have blood-purifying, blood-building, and expectorant properties for colds.

Bag contents:

Contents: approx. 1000 grains
Store in a cool, dry place.