Szczaw

Szczaw — mrozoodporne, wieloletnie zioło o wyrazistym, cytrynowym smaku, idealne do sałatek, zup i sosów. Łatwy w uprawie z nasion, odrastający po każdym zbiorze.
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  • Nasiona szczawiu czerwonolistnego Microgreens (Rumex sanguineus) – jednoroczne mikrozioła Szczaw czerwonolistny Microgreens (Rumex sanguineus) – nasiona jednorocznych mikroziół od SeedsChoice
    Red Veined Sorrel Seeds Rumex Sanguineus Microgreens Annual Herb
    22,00 zł

    Striking micro leaves with vivid red veining Red veined sorrel seeds are a standout choice for growers who want eye-catching micro leaves and baby leaf greens. This annual herb forms light green foliage marked by...
  • Nasiona szczawiu czerwonolistnego (Rumex sanguineus) – zioło wieloletnie Szczaw czerwonolistny (Rumex sanguineus) – nasiona wieloletniego zioła od SeedsChoice
    Red Veined Sorrel Seeds Rumex Sanguineus Perennial Herb
    22,00 zł

    Red-veined foliage for borders and containers Red veined sorrel seeds produce a distinctive leafy herb with green leaves marked by striking red veins, making it a standout choice for a decorative leaf herb plant in...
  • Nasiona szczawiu (Rumex acetosa) – bylina zielarska Szczaw (Rumex acetosa) – nasiona byliny zielarskiej z SeedsChoice
    Nasiona szczawiu Rumex Acetosa bylina zielarska
    22,00 zł

    Perennial sorrel for open ground and beds sorrel seeds are ideal for gardeners who want a reliable, leafy herb for the kitchen garden with a fresh, tangy flavour. This classic garden sorrel plant is valued...
  • Nasiona szczawiu szerokolistnego (Rumex acetosa) – bylina zielarska Szczaw szerokolistny (Rumex acetosa) – nasiona byliny zielarskiej z SeedsChoice
    Nasiona szczawiu szerokolistnego Rumex Acetosa bylina zielarska
    22,00 zł

    Szczaw szerokolistny do ogrodów kuchennych Nasiona szczawiu to klasyczny wybór dla ogrodników pragnących mieć trwałe, liściaste zioło wieloletnie o świeżym, kwaśnym smaku. Ten szerokolistny typ tworzy obfite ulistnienie, które można zbierać młode jako chrupiący dodatek...

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Nasiona ziół – SeedsChoice

Bestselling Herb Seeds

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Sorrel seeds — zesty, lemon-sharp salad leaves

Sorrel is one of the easiest and most rewarding leafy herbs to grow, bringing a bright, lemony tang to salads, soups and sauces long before other greens are ready. A hardy perennial, it earns a place in our culinary herb range and among our fresh leafy greens. New to growing from seed? Start with our herb growing guide.

Sorrel is quick to establish and crops for years — the herb calendar shows when to make your first sowing.

Common and buckler-leaved sorrel

Common (garden) sorrel produces large, arrow-shaped leaves with a punchy citrus bite, while buckler-leaved (French) sorrel has smaller, shield-shaped leaves and a milder, more refined flavour prized by chefs. Both are tough, productive perennials, sitting naturally among our perennial herbs and cropping for years from a single sowing.

Growing sorrel from seed

Sow in spring in rows or trays and thin to give plants space to bush out. Sorrel tolerates partial shade and likes a moisture-retentive soil that keeps the leaves tender and mild. Pick leaves young and often, and remove flower stalks as they appear to prolong leaf production. A cut-and-come-again crop, it keeps giving right through the season.

Sharp, fresh and quick to crop — here is where to take your sorrel next.

Popular herb categories: Culinary Herbs · Perennial Herbs · Fresh Leafy Greens · Aromatic Herbs · All Herb Seeds

At SeedsChoice, every order ships from Meppel, NL with fast, tracked EU delivery.

What does sorrel taste like?
Sorrel has a distinctive bright, lemon-sharp tang. It adds zing to salads, soups and creamy sauces, and is best enjoyed young and fresh. Is sorrel a perennial?
Yes. Both common and buckler-leaved sorrel are hardy perennials that crop for several years from a single sowing. How do I grow sorrel from seed?
Sow in spring in rows or trays, thin the seedlings and keep the soil moist. It tolerates partial shade, which helps keep the leaves tender. How do I keep sorrel productive?
Pick leaves young and often and remove flower stalks as they form to prolong tender leaf production through the season.