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Oxyria digyna – Mountain Sorrel pack of 50 seeds

£3.99

SOW EARLY SPRING TO EARLY AUTUMN – FOLLOW THE SEED SOWING ADVICE BELOW

Oxyria digyna, also known as Mountain sorrel. An attractive and very hardy perennial sorrel growing 50 cm high. The leaves have a nice lemony flavour and succulent texture and are a great addition to salads, leaves can also be cooked. It likes a moist, slightly acid soil in sun or part shade and will self sow easily; Flowers in July and August, hardy to -40°C. Leaves contain oxalic acid so it is best eaten in moderation.

11 in stock

Oxyria digyna, also known as Mountain sorrel. An attractive and very hardy perennial sorrel growing 50 cm high. The leaves have a nice lemony flavour and succulent texture and are a great addition to salads, leaves can also be cooked. It likes a moist, slightly acid soil in sun or part shade and will self sow easily; Flowers in July and August, hardy to -40°C. Leaves contain oxalic acid so it is best eaten in moderation.

How to grow

Sow Oxyria digyna from early spring to early autumn. Sow seeds shallowly in pots or trays of compost, prick out seedlings and then pot up into individual pots before transplanting out, or if you prefer you can sow directly onto the surface of the soil and lightly rake them in.

Harvesting and propagating

Leaves can be harvested any time, but are more succulent when plants are not in flower. Plants will self sow around the base or you can collect seeds and sow them in a different place. Collecting seeds is easy and when seed heads are turning brown and seeds are dropping you know that the seed heads are ripe.

Cooking and eating

Leaves are sweet and lemony tasting and make a wonderful addition to salads. Eat in small quantities due to the oxalic acid in the leaves.

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