When and how to harvest sorrel correctly?

Delicious, affordable and healthy sorrel has its connoisseurs. It can be eaten raw, added to a variety of dishes, and prepared for future use. And if this plant is absent in the summer cottage, you can look for it in the nearby area. But in order to harvest a good harvest with the most useful properties, you need to do it on time and follow the rules proven over the years.

Sorrel is a perennial plant that is one of the first to please with its greenery in the garden. The thing is that even the leaves that have just appeared can withstand the last spring frosts without damage.

If we are talking about planting this year, then the timing of harvesting depends on the variety:

• early ripe sorrel grows in 36-40 days;
• mid-early - for 40-45;
• the average late needs 48 to 52 days;
• from the moment of planting of late sorrel, about two months should pass.

Thus, when planted in May, the crop can be harvested in both June and August. In addition, it should be noted that there are special zoned varieties. In this case, the timing of the harvest will be appropriate. In temperate climates, sorrel can be planted not only in spring, but also in summer, after harvesting early vegetables, as well as in winter: this will allow you to remove the leaves earlier in the next season.

And it is better to do this in the morning, when the leaves have regained their elasticity at night, or an hour after watering. If desired, you can pinch off the greens with your hands, but there is a risk of pulling too hard on the stem and pulling out the plant by the root. So for these purposes it is better to use a knife or scissors. Judging by the reviews of experienced gardeners, sorrel can be cut in two ways.

• Gradually: First, collect the large leaves and let the small ones grow. This option is suitable for everyday use.
• Remove the entire bush at once by cutting it at the root (even slightly below the surface of the earth). Convenient when harvesting for the winter or for sale. In order for the sorrel to grow quickly, the cut garden must be well watered. Thus, the crop can be harvested 4 times per season (approximately every two weeks). The last time this method should be used at the end of summer, to allow the root system to prepare for the cold.

If we are talking about wild sorrel, then you can remove the leaves in mid or late May.... It all depends on where it grows: in meadows, pastures, the edge of the forest. It is harvested only when the leaves are young: this way they are more useful and pleasant to the taste.

Therefore, it is better to harvest more often before the leaves are overgrown.... Overgrowth affects the beneficial properties, taste, provides rigidity, low juiciness. After flowering, you can no longer hope for a good harvest. If the sorrel was affected by pests, it is also better to refuse to use it and plant a new bed.

Sorrel seeds do not have to be bought, they can be prepared independently from an existing garden... In this case, you can be sure of the quality of the seed and the characteristics of future seedlings.Usually, when peduncles appear, the collection of leaves is stopped, since it is believed that all the strength of the plant goes to flowering and ovary. This plant usually blooms in the second season. However, it is worth considering that there are varieties that are resistant to the appearance of arrows.

Arrows with elongated inflorescences usually appear in June, so seeds can be harvested from some varieties already in the middle of the season. Let's see how to do it.

1. Select some bushes that will not be pruned.
2. Leave one or two stalks to keep the seeds healthier.
3. After the sorrel has faded, be sure to wait for the seeds to ripen. Their ripeness can be judged by the color change to brown.

Seed panicles are cut in dry weather, but even then they must be tied in bunches and hung out at home. Do not dry it out under the sun, as excessive ultraviolet light can damage them. Then the collected material is husked; for this, the panicles can be rubbed between the hands. To get rid of large debris, you can use a suitable sieve and then sift out in the wind, pouring from one container to another.

The cleaned seed material must be well dried again and packaged in paper bags or linen bags. Store them properly in a well-ventilated and dry place. If all these conditions are met, the seeds remain viable for another three to four seasons. But they can be used for planting already this fall.

If the arrows with seeds are not cut off in time, self-seeding is possible, but you should not rely on natural forces. Cold and dampness will lead to the death of most fallen seeds, and their uneven distribution will prevent plants from growing well and giving a bountiful harvest, therefore, planting needs good care.

The harvested crop must be sorted out, discarding damaged or withered leaves. Sorrel, like any greens, can be stored for a week in the refrigerator on a vegetable shelf or in a special container that allows it to keep its fresh appearance and firmness for as long as possible. Rinse it well and dry it on a towel before eating.

Fresh juicy sorrel can not only be used for food, but also harvested for future use in different ways.

• Freezing... The method of freezing depends on the subsequent use. Clean and dry leaves can simply be stacked on top of each other and wrapped in foil to make tight bundles. Or cut for a specific dish, divided in portions into containers or freezer bags. After quick freezing, such blanks can be stored for up to a year.

• Drying... Before drying, the prepared sorrel must be cut into squares or strips. You can dry it just in the air (just not under the sun, to preserve the color and benefits of the greens), or in the oven, vegetable dryer or dehydrator. When using the technique, it is necessary to observe the temperature regime, the excess of which reduces the content of vitamins.

• Salting... For this method, clean jars are needed, in which the chopped sorrel should be tightly packed and filled with cold boiled water with salt dissolved in it (1 level tablespoon per 300 ml). To increase shelf life, the leaves can be rolled up in sterilized jars. In this case, the sorrel must first be blanched in boiling water or slightly extinguished, drained off excess water, transferred to a jar. Prepare the marinade in advance: boil 1 liter of water, add 2 tablespoons of salt and 100 ml of vinegar, and then pour the jar with the contents under the neck.