Sorrel or perennial spinach (Rumex patientia)
Sorrel is often referred to as perennial spinach, an edible plant that is in leaf all year. Young leaves can be eaten raw or cooked and are slightly more acidic. Spring growth is of the best quality until plants want to flower from May to June. You can remove the flower stems or cut back the entire plant after flowering. New growth will appear to be harvested in autumn. Water regularly and pick the outer leaves for a continued harvest.

Sowing and harvesting

• Start seeds in spring or summer in trays or direct sow;
• Plant out or thin out to about 25 to 30 cm spacing;
• Harvest in spring and autumn
• Can be eaten raw in salads or cooked

Growing advice

• Water regularly in summer
• Can grow in full sun or partial shade
• Keep an eye out for slugs hiding underneath the plants

The seed characteristics

package contains 150-200 seeds