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Description for Sorrel Herb
It is a hardy perennial herb grown for its leaves. Sorrel has large, light to dark green, oblong-shaped and spinach-like leaves. It comes as fresh or frozen and chopped or whole. Its taste ranges from a refreshing, sharply acidic, or astringent spinach-like taste with bitter notes to a milder, lemony taste. The younger leaves are less acidic. The dried leaf loses its citrusylike flavor.
Planting and care
Caring for Sorrel Herb
- Water the sorrel plant regularly. Mulching will help conserve moisture and keep the leaves clean.
- Apply any organic fertilizer every year.
- Cut the seed stalks to the ground and remove any declining leaves. The plant should re-sprout with more tender leaves. Sorrel will self-seed if you leave the seed heads on the plants.
- To keep your plants healthy and vigorous, divide them in spring or early summer every 3-4 years.
Typical uses of Sorrel Herb
Culinary use: Its pungent and sour leaves are used as a vegetable, as a flavoring in omelets and sauces, and as the chief ingredient of creamed sorrel soup. The young leaves are used in salads.
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