Eating sorrel is in an effective way solving the problem of vitamin deficiency, which affects a huge number of people at the very beginning of spring legal rights. Even a novice gardener can grow sorrel in a greenhouse, since the entire process of growing and caring for the plant is not complicated and is accessible to everyone. The plant will provide the whole family with the necessary set of vitamins, plus sorrel can also be grown for sale. The piquant plant does not require bright lighting and tolerates cold without complications. But in order to grow greens, you will still need to make some efforts by choosing the right place for planting and familiarizing yourself with the basic nuances of caring for different varieties.

The best varieties of sorrel for growing in a greenhouse

It is best to plant adult rhizomes at the end of February and the first half of March. Sowing seeds in greenhouse soil can be done throughout March. The most common varieties of sorrel are:

1. Belleville - considered productive, early variety, the leaves of the plant have a mild taste with a slight sourness.
2. Spinach – this variety contains a huge amount of vitamin C and grows quickly.
3. Odessa - the approximate period of ascent of the culture is 45 days, resistant to cold and heat.
4. Lyonsky - this variety is distinguished by yellowish-green leaves with a pleasant aftertaste. The only drawback is low resistance to frost.
5. Altai variety - characterized by a sharp sour taste. The Altai variety is resistant to cold, green leaves have a reddish tint.

Advice. Experts recommend growing sorrel in the same place for 2-3 years, and then changing the planting location. Otherwise, the plant will significantly lose its quality, and the yield will also drop to low levels.

Sorrel feels best in loamy soil. Fertilizer must be applied to the planting site. Optimal proportion mixtures: manure or compost 6-8 kg mixed with superphosphate 40 g, potassium chloride 30 g is added. This will be enough to fertilize one square meter land. The soil must be thoroughly dug up, and then nitrogen fertilizers must be applied.

Growing sorrel from seeds and forcing it from rhizomes

If you land in early spring into sufficiently moist soil, then after 2 weeks you can get the first greens. The seed method is most often used for planting a primary crop or a new variety. Two days before sowing, the seeds are placed between layers of cotton napkins, placed in a bowl and moistened warm water. After which the sequence of actions is as follows:

1. In the greenhouse, seeds are sown in grooves 2 cm deep. It is advisable to maintain a distance of 4-5 cm between seeds, and the row spacing should be around 10-15 cm.
2. The cut grooves are filled with soil mixture.
3. The soil is mulched with a layer of humus and watered abundantly from a watering can.

After planting sorrel, you can get greens within 2-3 weeks

The germination time can be reduced by using a regular film that covers the bed. With this method, the time required for the crop to rise is reduced by 5-7 days.

Most in an economical way Growing sorrel involves forcing it from old rhizomes. The planting material for this method is the root shoots of plants already intended for disposal. Even before the onset of the first cold weather, the rhizomes are dug out along with the ground, after which they are placed in the cellar. Next you need to do the following:

• furrows are cut 12-14 cm deep, row spacing is 7-11 cm;
• rhizomes are planted at intervals of 5-6 cm;
• after which generous watering is carried out.

The first harvest will appear after 2-3 weeks.

Sorrel care

Caring for a young plant involves regularly loosening the soil and actively controlling weeds and other pests. Sorrel must be constantly fed and watered abundantly. The leaf rosette will develop poorly if the soil is not moist enough. It is necessary to water the sorrel regularly; this plays an important role in the filling of the leaves. Peduncles must be removed immediately so that the quality of the future harvest does not decrease.

One of the mandatory activities is weeding. Sorrel does not tolerate being together with weeds. To speed up the germination of subsequent plantings, after cutting the greenery, each meter of sorrel bed is fed with ammonium sulfate and superphosphate. All aboveground part plants need to be cut off at the root at the end of the growing season. After which the bed is covered with a layer of peat.

The main disease of sorrel is downy mildew. The disease is identified by plaque on the underside of the leaves. To treat the crop, it is recommended to use Bordeaux mixture, spraying of which must be stopped 2 weeks before cutting. The plant suffers from small pests represented by the sorrel leaf-eater and the caterpillar. No chemicals are used to combat them; it is enough to treat the plants with a special infusion of dandelion leaves, celandine and garlic.

Sale of greenhouse-grown sorrel

Everything that is the earliest has a special value. Thus, grown early sorrel can be sold for good price, but as summer approaches, the price of greens drops significantly. You can grow sorrel in a greenhouse without any particular difficulties, since the main pests of the crop are not yet active in early spring, and to combat minor diseases, as a rule, the simplest treatment is enough.

Leaves that have reached 8-10 cm in size are plucked at the root and tied into bunches. The bunches must be uniform in height. The ends are trimmed with a knife. Selling sorrel is a profitable business, since the price during demand can reach high levels (depending on the region), but after a month or two, as a rule, the price drops several times.

Leaves are cut off 3 weeks after planting, and then as they grow. During the season, you can collect about 8 kg of greenery from each square meter. If sale is not intended, then the leaves are placed in a plastic bag and sent to the refrigerator for storage.

Having several plots of sorrel, you can provide your family with the necessary vitamins, diversify the table with various salads, fresh borscht with herbs. Plus, growing sorrel in a greenhouse can be a profitable and profitable business; if you follow all the rules and recommendations for planting and care, you can make a good profit in a short period of time.

Growing sorrel - video

Sorrel in a greenhouse - photo

Sorrel consumption is effective method solving the problem of vitamin deficiency, which affects a huge number of people at the beginning of spring when they come into their own legal rights. Moreover, a novice gardener can grow sorrel in a greenhouse, since the whole process of caring for and growing the plant is not complicated and is cheap for everyone. The plant will provide the whole family with the necessary set of vitamins, plus sorrel can also be grown for sale.

The piquant plant does not require flashy lighting and tolerates frost without complications. But, in order to grow greens, you will still need to make some efforts, choosing the right place for planting and familiarizing yourself with the main nuances of caring for different varieties.

• Sorrel care
• Growing sorrel - video
• Sorrel in a greenhouse - photo

The best varieties of sorrel for growing in a greenhouse

It is optimal to plant adult rhizomes in the last days of February and in the first half of March. Sowing seeds in greenhouse soil can be done throughout March. The most common varieties of sorrel are:

1. Belleville - considered a productive, early variety, the leaves of the plant have a mild taste with a slight sourness.
2. Spinach – this variety contains a huge amount of vitamin C and grows quickly.
3. Odessa - the approximate period of ascent of the culture is 45 days, resistant to heat and cold.
4. Lyonsky - this variety is distinguished by yellowish-green leaves with a pleasant aftertaste. The only drawback is low resistance to frost.
5. Altai variety - characterized by a sharp sour taste. The Altai variety is resistant to cold, the green leaves have a reddish tint.

Sorrel seeds

Advice. Experts advise growing sorrel in the same place for 2-3 years, after which time changing the planting location. In another case, the plant will significantly lose its own level of quality, and the yield will also drop to low levels.

Sorrel feels best in loamy soil. Fertilizer must be applied to the planting site. The optimal proportion of the mixture: 6-8 kg of manure or compost is mixed with 40 g of superphosphate, 30 g of potassium chloride is added. This is enough to fertilize one square meter of soil.

The soil needs to be carefully dug up, after which nitrogen fertilizers must be added.

Growing sorrel from seeds and forcing it from rhizomes

If planting is done in early spring in sufficiently moist soil, then after 2-7 days it is possible to take the first greens. The seed method is much more often used for planting a primary crop or a new variety. Two days before sowing, the seeds are placed between layers of cotton napkins, placed in a bowl and moistened hot water. After this, the sequence of actions is as follows:

1. In a greenhouse, seeds are sown in grooves 2 cm deep. A distance of 4-5 cm must be maintained between seeds, and the row spacing should be around 10-15 cm.
2. The cut grooves are filled with soil mixture.
3. The earth is mulched with a layer of humus and watered abundantly from a watering can.

After planting sorrel, after 2-3 seven days it is possible to take greens

It is possible to reduce the germination time by using a simple film that covers the bed. With this method, the time required for the crop to rise is reduced by 5-7 days.

most economical method Growing sorrel involves forcing it from old rhizomes. The planting material for this method is the root shoots of plants already intended for disposal. Even before the onset of the first cold weather, the rhizomes are dug up along with the soil, after which they are placed in the cellar. Then you need to do the following:

• furrows are cut 12-14 cm deep, row spacing is 7-11 cm;
• rhizomes are planted at intervals of 5-6 cm;
• at the end of which generous watering is carried out.

The first harvest will appear after 2-3 seven days.

Sorrel prefers loamy soil

Sorrel care

Caring for a young plant involves regular loosening of the soil and active control of other pests and weeds. Sorrel should always be fed and watered abundantly. The leaf rosette will develop poorly if the soil is not sufficiently wet.

Sorrel needs to be watered systematically; this plays an important role in the filling of leaves. Peduncles must be removed immediately so that the quality level of the future harvest does not decrease.

One of the necessary activities is weeding. Sorrel does not tolerate being together with weeds. In order to speed up the germination of subsequent plantings, after cutting the greenery, any meter of sorrel bed is fed with superphosphate and ammonium sulfate. The entire above-ground part of the plant must be cut off at the root at the end of the growing season.

At the end of which the bed is covered with a layer of peat.

Sorrel needs plenty of watering

The main disease of sorrel is downy mildew. The disease is identified by plaque on the underside of the leaves. To treat the crop, it is recommended to use Bordeaux mixture, spraying of which should be stopped 2-7 days before cutting. The plant suffers from small pests such as caterpillars and sorrel leaf beetles.

To combat them, chemicals are not used; it is enough to treat the plants with a special infusion of dandelion leaves, garlic and celandine.

Sale of greenhouse-grown sorrel

Everything very early has a special treasure. Thus, grown early sorrel can be sold for a good price, but as summer approaches, the price of greens drops significantly. It is possible to grow sorrel in a greenhouse without any particular difficulties, since the main pests of the crop are not yet active in early spring, and in most cases, the simplest treatment is enough to combat minor diseases.

Leaves that have reached 8-10 cm in size are plucked at the root and tied into bunches. The bunches must be uniform in height. The finishes are trimmed with a knife.

Selling sorrel is a good business, since the price during demand can be around high levels (depending on the region), but after a month or two, in most cases, the price drops many times over.

Sorrel is picked when the leaves reach 7-8 cm in length

The leaves are cut off 3-7 days after planting, and then as they grow. During the season, it is possible to collect about 8 kg of greenery from each square meter. If sale is not intended, the leaves are placed in a plastic bag and sent to the refrigerator for storage.

Having a couple of plots of sorrel, it is possible to provide your own family with the necessary vitamins and diversify the table different salads, fresh borscht with herbs. Plus, growing sorrel in a greenhouse can be a successful and profitable business; if you follow all the recommendations and rules for care and planting, you can make a good profit in a short period of time.

Home Literature Greens in winter, forcing, growing and storage Forcing sorrel in a greenhouse

Forcing sorrel in a greenhouse

In winter, in greenhouses, along with other greens, sorrel should also be driven out, using in great demand. The sorrel harvest during the winter can be increased to 4 kilograms per square meter in a few cuts. Sorrel is expelled from rhizomes that are three or four years old. They are harvested in the fall from sorrel crops that are used for plowing. Thus, planting material sorrel is very cheap.

Sorrel is driven out in greenhouses and on racks and in boxes. However, you must keep in mind that it can be cut 5-6 times during the winter, and therefore it occupies shelves for a long time. In this regard, it is most advisable to expel sorrel in portable boxes. Rich nutrients soil, for example peat manure compost, is enriched with 3-4 kilograms of ammonium nitrate per cubic meter masses. Good soil For forcing sorrel, a peat-humus mixture with complete mineral fertilizer, approximately the same composition as is used in the manufacture of peat-humus pots, is also used. The soil is placed in boxes in a layer of 10-12 centimeters.

Before planting, the roots of the shavel are cut so that they are all the same length - 10 centimeters. Furrows are made in the box and the rhizomes are planted somewhat obliquely, in one row, 3-4 centimeters from each other. Then the plants are covered with earth up to the apical buds, which are left open. The second row is planted 8-10 centimeters from the first, etc.

For the first period of germination, the boxes placed in stacks are left in the corridor of the greenhouse, where moderate humidity and a temperature of 16-18 degrees are maintained.

After the sorrel has taken root well and sprouted, the boxes are transferred to light on additional shelves in the greenhouses. For the first cut, sorrel leaves are ready 20-25 days after planting. Cut them with a sharp knife without damaging the apical bud.

After the first and subsequent collections of leaves, sorrel is fed with a solution mineral fertilizers approximately the following composition: ammonium nitrate - 30-40 grams and potassium salt - 15-20 grams per bucket of water.

The second collection of sorrel is carried out 15 days after the first. Subsequent collections yield slightly fewer leaves than the first. The collected sorrel is loosely placed in a solid container and then sent for sale.

Many housewives prepare sorrel for the winter in their own way, which does not always keep the leaves fresh and tasty. Therefore, we will tell you about ways to prepare sorrel for the winter that will not require you to spend a lot of time or money.

The easiest and most time-tested way to prepare sorrel for the winter is drying. There are two ways to dry leaves: in the air or in an electric dryer.

After collecting, carefully sort through the leaves and remove any rotten or damaged ones. Rinse with water if dust has settled on the sorrel. To air dry sorrel, you need to collect the greens in small bunches, tie them with thick thread and hang them in the shade.

Important! The sorrel should not be exposed to sunlight, otherwise the leaves will discolor and begin to crumble.

When creating bunches, remember that the leaves in it should dry equally. If you tie a bunch that is too thick, the sorrel in the center will not dry out, but will rot. Therefore, try to keep the thickness to no more than 5-7 cm. Also ensure good ventilation if the leaves are to be dried indoors.

If drying in bunches is inconvenient, you can spread the green leaves on paper or on a sieve. Remember that what thinner layer, the faster it will dry. Even if you have very little space for drying, you cannot spread sorrel in a layer more than 15 cm thick, as the leaves may rot.

Sorrel can be dried in an electric dryer. This method is faster, but is not suitable for everyone. Before drying, the sorrel must be finely chopped. First, try drying a small portion so you know for sure that you like the quality and taste. finished product. After a few tries, you will know exactly how long the leaves should sit in the dryer.

Ready dry sorrel should be dark green in color. When pressed, the leaves should crumble into small pieces. At the same time, pay attention to whether the leaves are completely dry or only at the edges. After drying, sorrel is stored in opaque jars with a twist. The jars should not be placed in a very humid place so that the sorrel does not spoil (even the tightest lid allows moisture to enter the jar).

Important! It is worth mentioning oxalic acid, which can aggravate kidney-related diseases. People with high stomach acidity should also consume dishes with sorrel in small quantities.

Freezing sorrel

Many housewives have thought about how to keep sorrel fresh in the refrigerator. . Dried sorrel doesn't have much freshness or flavor, so you can try freezing the leaves to keep them soft and juicy. Before freezing, pick through the sorrel to remove any grass or spoiled leaves. Next, the sorrel is washed in cold water and plunges into boiling water for a minute. The sorrel will darken slightly, acquiring an olive color.

Important! Change in color of sorrel after hot water does not affect the taste and vitamin composition.

After heat treatment, the sorrel is left for a couple of hours to dry and cool. If you put wet sorrel in freezer, then you will end up with just a lump of ice that will take up extra space. After the leaves have dried, they need to be placed in containers or plastic bags that can be easily opened.

When you need sorrel in winter, do not defrost it prematurely. Frozen leaves are added to soup or borscht, which will quickly melt and impart their flavor to the dish.

There is another freezing method that requires a blender. Peeled and washed leaves are crushed in a blender to a puree, placed in containers and frozen. This method is a little inconvenient, since when defrosting you will have to use all the product. Therefore, crushed sorrel can be placed in ice trays. This way you can use as much frozen sorrel as you need.

Sorrel is frozen for the winter not only to preserve its taste or vitamin composition. This is done so that the leaves do not spoil (as when drying) or are not too salty (as when pickling). Freezing preserves the primary taste of the product, so you don’t have to worry that the stored product will spoil the dishes.

Did you know? Due to the high content of tannins in sorrel, the roots of many species are valuable raw materials for tanning leather. They are used as yellow and red dyes.

Our great-grandmothers knew how to store sorrel: to do this, they salted it in jars for the winter. This method will never become obsolete, since it does not require much effort or any technique.

Before salting, estimate the amount of sorrel and prepare the jars. It is best to pickle the product in half-liter or liter jars. Before salting, the sorrel needs to be cleaned and washed. If the sheets are large, cut them, but do not make them small. After this, put the sorrel in a container and add salt at the rate of 15 g of salt per 0.5 kg of sorrel. Mix the crushed leaves with salt and let them stand for 2-3 hours.

After the sorrel has stood and released its juice, it must be transferred to sterilized jars. There is no need to roll up the jars, just screw the lid on tightly and place it in the refrigerator or cellar.

We answered the question of how to properly pickle sorrel. Now we’ll tell you a few tricks when using it:

• when adding sorrel to a dish, use 3 times less salt;
• pickle sorrel with dill or spinach in equal proportions to enjoy a “vitamin cocktail” in the cold season;
• For salting, use young sorrel so that the product lasts longer and retains its taste.

Important! Salted sorrel can be stored for about 7-8 months in a cold place.

Another interesting one The method of storing greens is in their own juice. Plus this method preservation of sorrel is that you can do without adding salt or sugar. This method is perfect for dishes that are prepared strictly according to the recipe, and excess salt or sugar can spoil the taste. At the same time, there is no need to roll up the jars or boil for a long time; due to its acidity, sorrel is perfectly stored even without the addition of vinegar.

First you need to prepare the sorrel: remove dry leaves, remove grass and other debris, rinse from dust and dirt. Take the largest saucepan, fill it halfway with water and put it on the fire. Prepare half-liter (or, in extreme cases, liter) jars and fill them with sorrel leaves. You can chop the leaves or put them whole, it all depends on your preference and the size of the leaves.

After you have filled the jars, you need to place them in a pan of water. As soon as the sorrel begins to “shrink” under the influence of temperature, add more. When you notice that the sorrel juice has risen to the neck of the jar, the process is complete. The jars with sorrel need to be cooled slightly and closed with silicone lids. Then you can place the jars either in the refrigerator or in the cellar.

This method does not take as much time as conventional preservation. At the same time, you don’t have to be afraid that the jars will “shoot” or the sorrel will turn sour.

Canning sorrel for the winter

“If a product can be canned, then it should be canned,” many housewives will say and they will be right. The process of preserving sorrel for the winter is not much different from preserving vegetables or fruits, but you need to take into account your own characteristics in order to get tasty and juicy greens for borscht.

First, let's prepare our greens for canning. To do this, you need to clear the sorrel of debris and pour cold water for 20 minutes. This is done in order to completely get rid of dirt. Sterilize the jars and place them upside down on a towel. Also, do not forget to sterilize the lids (you need to fill them with boiling water for 5 minutes). After washing, the sorrel is cut and placed in jars. There is no need to completely discard the stems - they contain a little more acid than the leaves, and this will only help with preservation.