Rumex acetosa 'Blonde de Lyon'
Gardeners who are herb gardening
for flavor in their cooking have got to add Sorrel, among culinary herb plants
essential to French cooking.
This culinary herb
most famous for sorrel soup, has large, succulent, slightly acidic-tasting leaves. Sorrel 'Blonde de Lyon' gives zest to salads and
any dish which is insipid in itself. Remove flowering tops as they
appear to keep leaves tender. Blonde de Lyon is the standard variety
esteemed in France.
Essential to early pioneers for its high amount of Vitamin C, Sorrel kept many people from contracting Scurvy during harsh winters where fruits and other vegetables were scarce. Also very high in Potassium, and Vitamins A and B1, 'Blonde de Lyon' is an excellent to oily fish dishes such as shad and salmon.