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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
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