Sorrel: description of the best varieties for open ground and Moscow region with photo and video

Sorrel is a complete horticultural crop with distinctively shaped leaves and a persistent sour taste. It is used to make green borscht, added to pies and salads. There are many different types of sorrel: special varieties for Siberia, middle lane, early - all this will be discussed in the material.

Sorrel varieties for open ground

All varieties of sorrel grown by gardeners can be divided according to several main features: for open ground, frost-resistant, ornamental, radicular, leaf shape and color, as well as hybrids (spinach and others).

Important. In addition, sorrel is classified as edible, edible, and inedible. In Europe, the subalpine species is quite popular, specially designed for breeding on stones - its purpose is purely decorative.

For planting in a greenhouse, open ground, most types of modern sorrel are intended, both early and mid-ripening.

Gardeners are well aware of the variety:

1. Belleville. Refers to medium early, with thick, medium length, roots. The taste of the leaves is moderately sour, in this variety they are large, rounded-elongated. Frost resistant;
2. Large-leaved. One of the early and at the same time high-yielding species, not afraid of cold weather, leaves are light, standing;
3. Malachite. In terms of ripening, it is considered average, usually no more than 50 days pass from the appearance of sprouts to the first harvest. The leaf is shaped like a spear, the edges are slightly wavy, the taste is pleasant, with a slight sourness;
4. Odessky 17 belongs to the early species, besides it is drought-resistant. The leaves are rounded, elongated, up to 7 centimeters wide;
5. Broad-leaved variety has a mild, medium acid flavor and ovoid leaves;
6. Spinach variety is distinguished by large, erect leaves of rich dark color, with a slight acidity and high content of vitamin C.

Description of sorrel varieties

Each species has its own characteristics, sometimes they are indicated by the name (broad-leaved, spinach or red), but most often small hints are needed - it will be much easier to deal with them.

Red sorrel

This type of sorrel, called Red, and sometimes Bloody, has leaves of a characteristic rounded shape of dark green color, with bright streaks of a rich crimson hue.The plant is perennial, can grow to a height of 80 and even 120 centimeters. Loves the sun (small shading is allowed), does not tolerate drought. The cuttings are red, in one place it can grow up to 5 years.

Large-leaved sorrel

The large-leaved variety has many advantages: gardeners appreciate it for early ripening (no more than 35 days), frost resistance (does not require shelter for wintering), good yield (up to 6 kilograms per square meter for 2 collections). The leaves, as the name implies, are large, light green in color, elongated.

Rich in vitamins A, B, B2, C, PP, trace elements of iron, potassium. It is used in first courses (soups, cabbage soup, borscht), in canning, it has a pronounced sour taste. Without a transplant, it grows up to 6 years (subject to proper care).

Broad-leaved sorrel

The species has juicy bright emerald shoots with a moderately sour taste. Differs in average germination in terms of terms, after 50 days you can harvest the first crop of greenery (in total, up to 5 cuts per season are obtained from broad-leaved sorrel). The description of this variety is most often found on Internet pages and in catalogs. It is very popular with gardeners and is considered ideal for soups and first courses.

Spinach sorrel

The spinach variety is a hybrid variety, it has a very high protein content in the leaves - almost like in soybeans. At the same time, it is completely devoid of the characteristic sour taste of other species (it does not contain oxalic acid), and is rich in trace elements of potassium, phosphorus, sulfur, and iron.

It remains to add one more undeniable advantage to this - the early ripening of leaves of the 1st harvest, which is especially important for plants sown in open ground. Uteush (another name for this species) is useful for salads, vegetable purees, as a seasoning for meat.

Victoria - sorrel

Victoria is a late maturing variety with dark green, slightly blistered, rounded leaves. It is considered resistant to shooting, with a medium-sized rosette (up to 20 centimeters).

The best varieties for the Moscow region

Currently, breeders have bred various varieties of sorrel, focused on growing in specific regions of Russia, with certain climatic conditions: thermophilic, requiring additional care, or, conversely, frost-resistant, unpretentious.

For the Moscow region, as for a pronounced Middle Strip, the following types are best suited:

1. Belleville. One of the oldest types, in terms of its quality indicators, it is not much inferior to the latest developments. The leaves have a high content of carotene, ascorbic acid, microelements.Frost-resistant, fleshy leaves, with thick petioles, suitable for conservation, eaten both fresh (salads, snacks) and boiled (soups, side dishes) form. In season, it gives at least 7 kilograms of fresh herbs per square meter of soil.
2. Emerald snow. With average germination (vegetation period - up to 52 days), but unusually productive. Allows sowing seeds all year round - in spring, late autumn (in winter) and summer. Easily recognizable by the wide, sprawling shape of the leaf rosette. The leaves themselves are distinguished by their peculiar beauty - a rounded, egg-like shape; from one square meter they get up to 7.5 kilograms of crop. The taste is delicate, great for vegetable cuts and first courses, as well as pickles or freezing.
3. Malachite. Resistant to low temperatures, surprisingly quickly overgrown with bright green leaves. The period from spitting sprouts to harvesting is no more than 45 days - a record result. Leaves of medium length (up to 15 centimeters), form a slightly scattered rosette.The leaf surface is often smooth, but there are also slightly pimply forms.
4. Odessa broad-leaved. The species is early ripe, the growing season is up to 45 days. The leaves are slightly elongated, up to 16 cm long and up to 7 cm wide, saturated green. High (up to 8 kilograms) yield directly depends on soil fertilization and plant nutrition. This species is great for salads and appetizers, soups and preparations. The leaves contain many vitamins, potassium and iron.
5. Broad-leaved. Recently it has become very popular, it brings a crop in 40-45 days (up to 8 kilograms per square meter). The leaves are elongated, not too sour, suitable for salads. Susceptible to soil moisture, in drought begins to shoot abundantly. The average growing period in one place is up to 5 years, the variety is resistant to low temperatures.
6. Maikopsky 10 and Spinach have low oxalic acid content, early ripening, good cold tolerance
7. Large-leaved. One of the best and early types, with acceptable frost resistance, mild (not too sour) taste, pleasant light green leaf color.
8. Altai is distinguished by spear-shaped leaves on long and thin stems, as they mature, they acquire a slight reddish tint. Greens with a pleasant taste, medium acidity. Frost-resistant.
9. Lyon. Delicate, with unusually tasty leaves, a variety that hardly tolerates the Russian winter. The leaves grow quickly and thickly, so they are cut several times during the season.

All described varieties of sorrel take root well in Russia, are bred with seeds and planted in open ground. With proper care, they bring up to 6 harvests of he althy, with a pleasant sourness, greens on the table for salads, seasonings and first courses.

Recommended