- Herb Seeds
- >
- Sorrel
- >
- Sorrel - Green de Belleville
Sorrel - Green de Belleville
SKU:
SO14501A
CA$3.90
CA$3.90
Unavailable
per item
Approximately 1200 seeds per gram.
Lot# SO14501
Rumex acetosa
Sorrel De Belleville is a small French cultivar with pale-green leaves to 8cm (3”) long. Sorrel averages 30-48cm (12-18”) tall with a spread of 30-48cm (12-18”) wide. It is a hardy, fast growing cultivar and well-proven to be productive under almost any conditions. Sorrel was gathered from the wild until the late 1600s, when French gardeners decided to bring it under cultivation to improve the flavour and texture of the leaves. The oldest cultivated sorrel is ‘Belleville,’ domesticated in France during the 1730's. Very easy to grow, it produces clumps of pale green leaves. It is best to harvest leaves when the plant is more mature after gaining their characteristic and desired acidity and flavour. The lemony tang of sorrel makes a great addition to salads. As the leaves get bigger they can be cooked like spinach and used in soups, sauces and risottos. Heating sorrel dulls the taste a little, so you can afford to be more generous with the leaves if you are going to cook them. The plant should be productive between 8 and 10 years.
Lot# SO14501
Rumex acetosa
Sorrel De Belleville is a small French cultivar with pale-green leaves to 8cm (3”) long. Sorrel averages 30-48cm (12-18”) tall with a spread of 30-48cm (12-18”) wide. It is a hardy, fast growing cultivar and well-proven to be productive under almost any conditions. Sorrel was gathered from the wild until the late 1600s, when French gardeners decided to bring it under cultivation to improve the flavour and texture of the leaves. The oldest cultivated sorrel is ‘Belleville,’ domesticated in France during the 1730's. Very easy to grow, it produces clumps of pale green leaves. It is best to harvest leaves when the plant is more mature after gaining their characteristic and desired acidity and flavour. The lemony tang of sorrel makes a great addition to salads. As the leaves get bigger they can be cooked like spinach and used in soups, sauces and risottos. Heating sorrel dulls the taste a little, so you can afford to be more generous with the leaves if you are going to cook them. The plant should be productive between 8 and 10 years.
Planting Instructions:
|
Additional Information
The lemony tang of sorrel makes a great addition to salads. As the leaves get bigger they can be cooked like spinach and used in soups, sauces and risottos. Heating sorrel dulls the taste a little, so you can afford to be more generous with the leaves if you are going to cook them. If you've never used sorrel, begin by adding it to your potato soup or gratin. Just sauté three or four large handfuls of chopped leaves in a bit of butter until they 'melt.' The melting quality makes sorrel a fantastic central ingredient in sauces for fish and veal. Your guests will wonder what the mystery ingredient is that gives that sauce such an intriguing tang. Sorrel is one of those leafy greens (like spinach) whose culinary values depend in good part on their oxalic-acid content which is what gives them their distinctive tart flavour. Most people need not be concerned about oxalic-acid but those with certain conditions such as kidney disease, kidney stones, rheumatoid arthritis, or gout, do need to be careful. The high acid content of the leaves also means that the flavour can be impaired if they are cooked in aluminum or cast iron pans. Use stainless steel utensils and cookware while cooking sorrel. |