Sorrel De Lyon. Seeds. Rumex acetosa L.

€0.29

Add to cart

Another name for the plant is “Cuckoo’s-meate” – as an old legend says, birds cleansed their voices by eating the seeds.

Historically, sorrel was used to fight scurvy, thanks to the vitamin C it contains.

For storage, the leaves are dried, frozen or salted. Sorrel leaves are used not only boiled in food. They are also used to make salads or side dishes, they can be stuffed into pies, achieving a unique taste.

Sorrel contains a lot of vitamin C, carotene and minerals. They are high in oxalic acid, which interferes with the absorption of calcium in the intestines.

Sorrel can be used to make soups, stews and vitamin-rich salads.

Sorrel green leaves contain up to 3% protein, 2.8% carbohydrates, various minerals, carotene (up to 6 mg%), flavone glycoside, C (50-60 mg%), B1, B2, A, PP vitamins, 3% protein, malic acid, citric acid, oxalic acid.

Externally, a decoction of the roots is used for skin diseases, scabies. A decoction of the seeds is used as a compress to heal burns. Fresh crushed leaves are applied to abrasions to accelerate healing. Tea. 2 tsp. dried leaves are poured with ¼ liter of boiling water. Insist for 10 minutes. Drink 2 cups daily. For external use, it is used as a compress and for washing the skin. Dried leaf tea is used both orally and externally for skin diseases.

Sorrel grows up to 30 cm. Perennial. Overwinters well.

Sorrel is grown in a different location every 4 years.

Sow from March to June, or from August to October in a permanent place. Sorrel does not like being transplanted from seedlings.

Seeds in a package of 10 pcs.