French Sorrel
MS472
Rumex scutatus 60 days. Tangy lemon flavor for soups and salads. A member of the Buckwheat family and native to Europe, this variety perennial grows to 18 inches and has medium-green, thick, large spinach-like leaves that easily snap off their succulent stems. Our strain is a highly refined selection, bred for low oxalic acid and an intoxicatingly sharp flavor. Sow seed uncovered. Be sure to keep any seed stalks cut.
Open Pollinated
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"The tie that binds many of our salad greens is their common heritage back to the European gardens. Whether they are the traditional varieties from the French potager or soup garden, or the glowing mahogany radicchios from the gardens of Venice, these greens are easy and quick to grow. Come with us and savor the flavors that fill the kitchens of Europe.
CULTURE: European greens are, for the most part, cool-season crops that perform best when planted in early spring or fall. Most will tolerate light to moderate frosts with minimal cover. Greens yield the most when planted in rich, well-dug soil in a sunny location. Rapid continuous growth is very important for the best quality. Plants are most vigorous and the flavors are milder and richer when daytime air temperatures are between 60-70°F. For mid-summer greens, purslane, endive, and Malabar and New Zealand Spinach perform quite well. Most European greens are best direct sown into a well-worked seedbed. Apply 1 cup of our complete fertilizer per 10 row feet for peak production. Unless otherwise noted, plant seeds at a depth of 1/4-1/2 inch and about 1 inch apart in rows 16-18 inches apart. Optimum soil temperature for germination: 45-70°F. Days to emergence: 2-15. Keep the soil uniformly moist for best results. Cover all seeds with Reemay or Grow Guard 20 to help deter birds and improve germination. Sow greens every couple of weeks to ensure a continuous supply of young plants. Thin to 10-16 inches apart after their second set of leaves have emerged. For transplants, see the Lettuce culture box.
INSECTS: Aphids can be a problem and can be controlled with a strong spray of water, or applications Pyrethrin or Insecticidal Soap.
DISEASES: Good rotation practices and garden sanitation are essential for disease control. Proper plant spacing that allows adequate air circulation helps prevent molds.
HARVEST: For the best flavor, harvest all greens frequently and when young. As with all greens, a rinse in cold water will help preserve the flavor and texture. To avoid bitterness, do not eat over-mature plants or those that mature in the heat of summer."
CULTURE: European greens are, for the most part, cool-season crops that perform best when planted in early spring or fall. Most will tolerate light to moderate frosts with minimal cover. Greens yield the most when planted in rich, well-dug soil in a sunny location. Rapid continuous growth is very important for the best quality. Plants are most vigorous and the flavors are milder and richer when daytime air temperatures are between 60-70°F. For mid-summer greens, purslane, endive, and Malabar and New Zealand Spinach perform quite well. Most European greens are best direct sown into a well-worked seedbed. Apply 1 cup of our complete fertilizer per 10 row feet for peak production. Unless otherwise noted, plant seeds at a depth of 1/4-1/2 inch and about 1 inch apart in rows 16-18 inches apart. Optimum soil temperature for germination: 45-70°F. Days to emergence: 2-15. Keep the soil uniformly moist for best results. Cover all seeds with Reemay or Grow Guard 20 to help deter birds and improve germination. Sow greens every couple of weeks to ensure a continuous supply of young plants. Thin to 10-16 inches apart after their second set of leaves have emerged. For transplants, see the Lettuce culture box.
INSECTS: Aphids can be a problem and can be controlled with a strong spray of water, or applications Pyrethrin or Insecticidal Soap.
DISEASES: Good rotation practices and garden sanitation are essential for disease control. Proper plant spacing that allows adequate air circulation helps prevent molds.
HARVEST: For the best flavor, harvest all greens frequently and when young. As with all greens, a rinse in cold water will help preserve the flavor and texture. To avoid bitterness, do not eat over-mature plants or those that mature in the heat of summer."
