Started Sorrel seeds, did I over do it?

[neoguy]

A friend asked me start some plants. I started seeds in paper pots about 2" in diameter, I planted probably 50 seeds in each pot, I didn't count, just sprinkled them. It appears to be near 100% germination. Can these paper pots be planted directly in the ground as dense as they are, or should I tell him to divide and quarter each paper pot? Or, is that even too dense?

[Worth1]

You Planted the stuff?

It grows wild here and is considered a weed
Not many folks here now what it is much less eat it.
All over the back side of my place right now.

Worth

[neoguy]

LOL,

Yeah, I know it's perennial, he had a plant die off last summer and even found some cuttings, but they didn't take off either. Soooo, I offered to start some seeds for him.

Sorrel is widely used in European cooking, my friend loves to eat it raw. Personally, I don't care for it.

[desertlzbn]

There are many different plants called Sorrel, my MIL is from Jamacia and she makes a drink from a type of hybiscus flower (not the typical type) and they call it Sorrel.
I have seeds, I will try to get the name of it.

[Worth1]

If memory serves me I do think it was brought over here along with some other plants.
They took off like a rocket not like they did over there and are now weeds.
Not only do I have the stuff I have two different kinds.
Along with thistles wild ground cherries and lord knows what else.

I wish Okra would take over.
I knew a guy that planted 40 acres of okra and he is still trying to get rid of it.

To answer your question I would desperate the plants while they are small you sure cant kill it.

Worth

[desertlzbn]

Hibiscus sabdariffa that is the latin name.
I am trying to grow it from seed, but am having a hard time with it.

[Worth1]

Originally Posted by desertlzbn

Hibiscus sabdariffa that is the latin name.
I am trying to grow it from seed, but am having a hard time with it.

Hibiscus sabdariffa is not the same thing nor in the same family as sorrel.
Sorrel is Rumex acetosa
Here is a picture of it or at least one kind

[desertlzbn]

I do know that, but in the carribian, this is what they call this plant, and the flowers, and subsequently the drink made from the flowers. I have been trying to grow it for her, since they make a drink out of it, and it is fairly hard to find the dried flowers here in the states. You can find dried Hibiscus the is used in mexico but I don't think it is the same.

[desertlzbn]

I was looking at the picture, is it a type of lettuce or is it a plant to cook?

[Worth1]

Both but to this day with all of it around I am afraid the eat it.
It would be my luck I would poison my self.

Worth

[mensplace]

Sorrel is very high in Oxalic acid. Good news/bad news depending on the quantity consumed and health of the individual. Common sorrel grows naturally as a "weed" in much of the U.S. and is larger than the "French" Sorrel frequently used in soups across Europe. Neither is the same as what is called sorrel in Jamaica. Some even call the Oxalis plant (that looks like clover). I have been using small amounts of the leaf of very young common sorrel in salads. In the south, generations have eaten a wide variety of young weeds in "sallet"..from the old English as a spring tonic or cleaner.

[neoguy]

This is the one I'm growing:

http://www.johnnyseeds.com/p-6104-sorrel.aspx

[ddsack]

I have four clumps of sorrel that originated from some potted starts that my sister gave me. It really has not spread much beyond the original area, probably because it dies back a little during the severe winter here, but does not totally winter kill and eventually new leaves will sprout.

You use the leaves before they make a seed head, and by pulling off the seeds heads, (or cutting level to the ground when the whole bush gets too seedy) you can keep it from spreading.

Sorrel soup is very good. A simple soup is just your chopped onions, carrots and potatoes or what have you, sauteed in a little butter or oil, then add chicken stock or bullion cubes and water as you would for a vegetable soup. Simmer until the veggies are tender, then stir in a couple of big handfuls of chopped sorrel and boil a little longer. Salt and pepper to taste. Doesn't take long for the sorrel to collapse and go limp. Gives an acidy tangy flavor to the soup. Stir in some chopped hard boiled egg and a little sour cream as garnish in the soup bowls when you serve.

My sorrel has slimmer, longer, more pointed leaves than what Worth's picture shows. I have no idea if there are several varieties, or if there is a difference between wild and domesticated sorrel. Have never looked into it. Mensplace is likely correct.

Neoguy, you can separate the seedlings into smaller bunches if you want. It does eventually grow all clumped together tightly anyway, so I suspect the more successful seedlings will just crowd out the weaker ones if you don't separate them.

[Worth1]

Well I did it I ate some of the wild sorrel in my back yard and I'm not dead yet.
It had sort of a sour taste.

I just plucked it up and tried it while watering my giant timber bamboo.

I'm still trying to put my finger on what else it tasted like.

It might be good in a soup.

Worth

[neoguy]

Thanks for all the info and advise. I've decided to separate three of the paper pots, these now number 18, and leave 3 as is. I think my buddy is going to have more sorrel than he will need or want for a long while.