SORREL 193 



SORREL 



It is astonishing the amount of Sorrel (Rumex 

 Acetosa) that is grown and consumed in Paris. In the 

 markets large bundles of bright green leaves are always 

 seen, and women are often engaged in picking them 

 off and grading them according to size and freshness. 

 For over five centuries Sorrel has .been a favourite dish 

 with the French, and yet it is scarcely known in British 

 gardens. 



There are several varieties, but those with large 

 juicy leaves are the best. Those known as " large de 

 Belleville" (or " Broad-leaved Belleville "), "Lyons," 

 and " blonde de Sarcelles " are grown, as well as 

 others. 



A variety, however, called " Maiden " or Dutch 

 Sorrel (Oseille vierge} has become noteworthy. It is 

 supposed to be a form of Rumex montanus instead of 

 R. Acetosa, and has large round leaves. As it rarely 

 flowers or seeds, the popular name " Maiden " (vierge) 

 has been given to it. It grows in strong tufts and 

 continues to produce luscious leaves for many years. 

 It is generally propagated by dividing the tufts, while 

 the other kinds of Sorrel are raised from seeds when 

 necessary. 



Early Sorrel can only be secured by forcing estab- 

 lished clumps in hot-beds. These are prepared early 

 in November, with a temperature of 55 to 60 Fahr. 

 After placing the frames in position a couple of inches 

 of mould is spread over the surface. The Sorrel plants 

 are then lifted from the open ground with a fork, and 

 after the crowns have been cleaned from old leaves 



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