Heirloom

John Evelyn, a 17th century gardener and author, wrote that sorrel imparts "so grateful a quickness to the salad that it should never be left out".

Popular in France and England for centuries, this wonderful green is underused in the U.S., and unjustifiably so; its spring leaves can be used as salad greens, as a complement to fish, or mixed in with spinach or chard.

Very high in vitamin C. Sorrel stays green even after frost, so you will have many months of harvests! .

This packet sows up to 90 feet