Sorrel. With one mention alone, each person has a pleasant sourness in the mouth. In the spring and summer he is a frequent guest on the Russian table. And how to store sorrel? After all, in winter, too, sometimes you want green. Just to leave the juicy leaves in the refrigerator can not be spoiled quickly.
Folk wisdom has long invented ways of storage sorrel. Of course, with your secrets.
To round year There were vitamins in the menu, there are several storage options sorrel:
These ways are tested by several generations, quite reliable and retain most of the vitamins.
Before removing sorrel for storage, you need to prepare it. The freshly cut leaflets are pre-shaped from dry garbage. Next, carefully move, removing the damaged and damaged, cut rigid stiffs. After all, the greens are washed in several waters, slightly shake the liquid.
Council. For billets, the leaves of the medium size are suitable. Little not yet gained the necessary amount of acid, large already too rude.
Then they are gently shifted in glass cans, covered tightly with covers. For the convenience of further use, you can cut a slightly cut. Floating in soup Lopuhi is not a very pleasant sight.
Prepared leaves as described above. Next, you will need a knife, cutting board, the usual cook salt.
Take 100 g per 1 kg of raw materials. Sorrel cut across a strip of about 3 cm wide, in a large bowl quickly mixed with salt. Then, without delay, it is tamped into banks or food containers, so that the juice began to stand out in the workpiece.
Banks are closed, but do not bite, put in the refrigerator. For the cellar, this method of storage is not suitable.
Council. You can plant your favorite greens: dill, green onions, kinza. Besides parsley. Nutritionists do not recommend soring it with raw.
Thoroughly prepared in advance sorrel lay on polyethylene bags or special food ContainersClose, remove into a simple freezer.
Leaves can not cut. Frozen, they will easily crumble with their hands. You can store such a sorrel 4-5 months.
Council. So that the garden greenery occupied in the freezer less space, you can use special vacuum packages with a zip-clasp. Then the discharge layer will be completely thin.
An excellent storage option for those who have a small refrigerator. Prepared leaves are cut without cuffs, they laid down how much will fit into glass jars. Install them in a water saucepan, turn on the fire. Gradually, the greens settles, it means it's time to add a new portion. So do before the top. Then the banks will collapse with metal covers, cool and removed into the storage room or cellar.
This billet is notable for the fact that it does not require additional costs - vinegar, sugar, spices. Sorrel is well stored in its own juice even at room temperature.
Having twisted the jar in the winter, you can cook green soup, filling for pies. To add canned sorrel in salads and sauces.
Council. In the process of harvesting, greens change the color to olive. However, taste and useful quality from this do not change.
Many hostesses immediately wash sorrel. How? All the greens are burned into a big ass, poured cold water. A little pure leaves and lean on a colander. In this case, all insects remain between leaves. Well, prevents sorry sorrel in advance? You can replenish the protein stock of the body by more traditional ways than the chitinosa shell.
Yet. How do women ride winter blanks? Impudgently twisted and the hop - the usual movement turns over the jar on the lid. It is impossible to do this with a sorrel. It contains so much acid that feeds the food varnish on the inside of the cover. Opening such a jar in winter, you can get a beautiful mixture with rusty divorces. Iron is useful, but not in the same way!
Many articles recommend to dry sorrel, substituting it by direct sunlight. Allegedly so faster. Well, didn't you go closed from childhood to the current hostels, that the greens are dried only in the shadows? And sorrel is not greens? I want to speed up the process - an oven for help.
Before drying sorrel can not cut. Most of The juice follows, instead of crisp leaves, dried rags will turn out. And almost all vitamins are oxidized.
Some hostesses believe that 100 g of salt is not enough. This is not true. Sorrelic acid is an excellent preservative. Why add excess "white poison"?
It happens that during cooking all sorrel immediately, they take the desired amount, then re-frozen. So do it is categorically not recommended! To break down the right amount of freezing, immediately throw in a saucepan, the rest is quickly removed back - these are the correct actions.
In order not to mess with a whole package of freezing, laid out greens in portion packages at once.
Naturally, all containers for billets and the lid must be predetermined. Sorrel sour, but not immortal, in dirty banks will deteriorate.
With a cold hacking method after long-term storage on top of the oxal mass, a white flare sometimes appears. Someone opens the jar, wrinkles the nose, the workpiece flies into the garbage ... what nonsense? Ordinary salt is no longer suitable for eating? This is just a shank raid. And he is quite edible.
"Before the workpiece, hide sorrel boiling water, dry." Right mistake! Leaf, even large, so gentle that any heat treatment will turn them into porridge. How then the resulting smell keep? No pretreatment with boiling water!
For the same reason, the sorrel is not wiped. And then there are such grief-advisers "leaves thoroughly wander on both sides with a cloth or a napkin." And what after doing with sluggish rags? Just fold on a colander or shook water from a bunch of greenery. Movement, as shake the thermometer.
Cut the leaves as much as possible - another advice from the discharge of crazy. Why crush it in porridge? To lose all leaking juice? Or chew nothing? So after any storage method, sorrel becomes soft. Do an extra work to anything.
If there is no confidence in conservation in its own juice, you can calm your dumb. In each liter bank, a teaspoon of salt without mixing is placed in front of the twist. Equally distributed, roll. Now there is definitely no way.
Few, probably, in childhood, did not eat - a unpretentious green plant, which one of the first appears on the plot in the spring, and pleases us with his pleasant sour taste.
Sorrel - pantry vitamins and minerals. It contains vitamins C, K, E. Group B, carotene, trace elements: magnesium, calcium, phosphorus, iron, many acids useful for the body.
The use of sorrel increases the content of hemoglobin in the blood, normalizes digestion, improves the work of the cardiovascular system, contributes to the withdrawal of toxins and slags.
Despite all the benefits of this plant, it is not worth using it in large quantities. Sorrelic acid in it can provoke the occurrence of stones in the kidneys, and lead to gout and Uremia. In this regard, it is better to eat young leaves in food - they are less than oxalic acid.
Sorrel is not worth it for diseases of the kidneys and intestines, with ulcers and gastritis with increased acidity. Another harmful property of sorrel - he binds calcium, and prevents his assimilation by the body.
But in small quantities, along with the other, the sorrel can be eaten.
Sorrel - a relative of buckwheat. Since he is very unpretentious, it can be grown not only for food, but also as a stern culture, and as a siderate. It happens wild and garden. it perennial Good winter under the snow, and blooms for the second year. Seeds begin to germinate at 3 degrees of heat. One of the advantages of sorrel is well tolerates a little shading. Sorry does not like high temperature And the lack of moisture - under such conditions, he immediately goes to the arrow.
Sorrel in one place is grown not more than 3-4 years, because subsequently its yield drops sharply. Sorrel is unpretentious to the quality of the soil, but of course, it is better that the soil is fertile.
Sorrel gives good yields and on sour, and on weakly acidic soils, so the soil is usually not liming to it.
It is necessary to prepare the soil to be prepared - make a square meter of 1-2 buckets of humus, 30 grams of superphosphate and 20 grams of potassium chloride.
In the spring, 20 grams of urea can be made per square meter.
After the first year of cultivation in the fall and spring plants feed, in the same way. How it is done before planting sorrel.
After each slice of the leaves of the plant again feed mineral fertilizers, with a predominance of nitrogen fertilizers. In dry weather, fertilizers make a liquid form.
Sorrel can be sown three times: early spring, summer and autumn under the winter.
Spring sowing will bring a harvest in the same year, summer and autumn crops are next year. Sorry can be planted as soon as possible as soon as the land will indicate.
Sow sorrel with rows, between which the distance is 25 cm. A 300 grams of seeds take place per square meter. Seed seed depth - 1-2 cm. After sowing, the soil is slightly seal.
In the first year of life, sorrel is regularly watered, feeding, and weeds are cleaned. Also sorrel loves moisture - if you want to get good harvest, Plants need to water.
Sack cleaning begin when 4-5 leaves of normal size appears on each plant. Scrolls are made at an altitude of 3-4 cm above the ground level, so as not to damage the top kidneys.
Fully cut off the leaves of sorrel no later than 1-1.5 months before frosts. If the sorrel does not remove, the leaves under the snow can smoke, and the plants may die if removed later, the plants can weaken, and give a bad harvest next year.
The average yield of sorrel - 150-200 kg with hundred.
In the first year sorrel will give you a crop to your table. In the second year, sorrel starts massively go to the arrow. But the booming can be prevented by rejuvenation of sorrel - a knife or mowing completely cut off all the stems and leaves. And a month later you can again collect sorrel to the table. After cut, do not forget to abundantly pour the bed to make the greens to appear faster.
For getting early harvest It is necessary to plant the sorrel in the summer. Until autumn, he will have time to root, and even a little grow up, and early in spring next year Give a good harvest. In early springBefore sorrel goes into the move, install a greenhouse or portable greenhouse above the sector. In the greenhouse, sorrel will go to grow much earlier. When the weather becomes warm enough so that the sorrel is not risen, you ventilate the greenhouse, and you close again at night.
Sorrel can be stored in the freezer for several months. Just in the refrigerator, it is stored bad, no more than two days.
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Solving Grocery B. panstone – perfect solution Vitaminodeficiency Problems, which is not acquainted with millions of consumers at the end of winter. And if there is a greenhouse in the country, it will be easier to get high-quality fresh greens, without waiting for its appearance on the market. Gentle leaflets with spicy sour taste used in cooking for the preparation of green, refreshing salads and original feeding stages will be ready for use in 2-3 weeks.
Due to the sustainability of the culture to the cold seeds sowing sow to the greenhouse soil can be carried out throughout the March. The landing of adult roots spend from the end of February to mid-March.
Greenhouse beds for sorrel are prepared in the fall - by step each m? The soil is refilled by humus (6 kg), superphosphate and potassium chloride (30 g).
In the spring, shortly before landing, the soil is loose and shed a warm nutrient solution, to prepare in 10-12 liters of irrigation water, 40 g of carbamide (urea), 4-5 g of superphosphate and 2-3 g of ammonium nitrate are dissolved.
The seed method of breeding sorrel is most often used in primary cultivation of culture or when landing a new variety. Within two days before sowing, the sorrel seeds are placed between the layers of the cotton wipes, put into shallow dishes and are abundantly wetting a little warm water, into which the growth stimulator drop can be added to accelerate the germination of the material. The sequence of action when sowing sorrel to the greenhouse is as follows:
The first greenery breaks on the surface after 10-12 days. If the greenhouse bed is additionally covered with a film, germination time can be reduced to 5 days.
A very promising and economical way to obtain fresh greenery sorrel is to distill culture from old rhizomes. The planting material in this case is the powerful root processes of 3-4 year old plants, unsuitable for further cultivation and intended for disposal. Rhizomes at the end of autumn, before the onset of the cold, fade together with the land of the earth and lay for storage in a cool cellar. The landing procedure is carried out in the following order:
Flowing material consumption when using this method - 6-8 kg of large rhizomes and 3-4 kg smaller on each m? Square. The first harvest can be removed by 15-20 days from the moment of planting.
Caring for the greenhouse rush includes only the conduct of elementary procedures.
The main disease affecting the sorrel is perronosporosis, to determine the development of which is possible by the nucleation of the bottom on the bottom of the leaves. The culture and from rust leaves, manifested by the appearance on the surface of the leaves of yellow or poisonous-orange spots. As treatment with culture, the spraying of burgundy liquid, which should be stopped 10-15 days before the cutting of the greenery. Also in the fight against sorrel diseases, the drug of biological action "Phytosporin" was well established, which is absolutely harmless to the human body.
Of the modern highly productive varieties of sorrel in the conditions of greenhouse, good results showed the following:
In addition to the listed gardeners, such a variety of culture as "Malachite", "Spinach", "Emerald Snow", "Maikopsky 10", "Odessa Slavicizer" are highly appreciated.
For the first time, the leaves of sorrel are cut off 2-3 weeks after landing, in the future - as the greenery rust. For the season with each m? You can collect about 6-7 kg of leaves. Cut sornery is allowed into processing or lay it on a refrigerator, pre-packaging through cellophane packages.
Many hostesses harvest sorrel for the winter in their way, which does not always retain the leaves fresh and tasty. Therefore, we will talk about the ways of the billet sorrel for the winter that will not require much time or money from you.
The easiest and time-tested way to prepare sorrel for the winter is drying. You can dry the leaves in two ways: in the air or in the electric grid.
After the collection, carefully disarm the leaves, remove the fallen or spoiled. Rinse with water if dust is on sorrel. To put sorrel in the air, you need to collect greens in small bundles, tie a thick thread and hang in the shade.
Important! The sun rays should not fall on the sorrel, otherwise the leaves will decide and start crumble.
When creating beams, remember that the leaves should dry in the same way.If you bind too thick a bundle, then the sorrel will not dry in the center, and there will be chant. Therefore, try to stick the thickness of no more than 5-7 cm. Also provide good thinking if the leaves are drying in the room.
If you dry in the beams are uncomfortable, you can decompose the green leaves on paper or on the sieve. Remember that the thinner the layer, the faster it will dry. Even if you have very little space for drying, then spread the sorrel with a layer with a thickness of more than 15 cm it is impossible, as the leaves can be undermined.
Sorrel can be dried in the electric rig. This method is faster, however, not suitable for everyone. Before drying sorrel, you need to chop finely. To begin with, try to dry a small portion to know exactly what you like the quality and taste of the finished product. After a few attempts, you will know exactly how long the leaves must be in the dryer.
Ready dry sorrel should be dark green. When pressed, leaves should crumble into small parts. At the same time, pay attention to that completely leaves dry or only around the edges. After drycachell, retain in opaque cans with a twist. Banks can not be put in a very humid place so that the sorrel does not deteriorate (even the dense lid misses moisture into the banks).
Important! It is worth mentioning oxalic acid that can aggravate the diseases associated with the kidneys. People with high acidity of the stomach also should use dishes with sorrel in small quantities.
Many hostesses thought about how to keep sorrel in the refrigerator .
The dried sorrel is not distinguished by a special freshness or taste, so you can try to freeze the leaves to keep them soft and juicy. Before frost, beat sorrel to get rid of grass or torn leaves. Next, sorrel is washed in cold water and falls for a minute to boiling water. Sorrel will darken a little, gaining olive color.
Important! Changing the color of sorrel after hot water Does not affect the taste and vitamin composition.
After heat treatment, sorrel leaves for a couple of hours to dry and cool. If the wet sorrel put in the freezer, then in the end it will be just a lump of ice, which will take an extra place. After the leaves are dry, they need to be decomposed into the troughs or plastic bags that can be easily open.
When you need a sorrel in the winter, it is not necessary to defrost it to be premature. In the soup or borsch, they throw out even frozen leaves that quickly melt and pass their taste.
There is another way of freezing for which a blender is needed. Purified and washed leaves are crushed into a blender to a puree state, unfolded in the trough and freeze. This method is a bit uncomfortable, since when untoing you will have to use the whole product. Therefore, the chopped sorrel can be put in molds for ice. So you can use as much frozen sorrel as you need.
Sorrel for the winter is freezed not only to preserve taste quality or vitamin one. This is done so that the leaves do not deteriorate (like drying) or were not very saline (as during planting). Frost preserves the primary taste quality of the product, so you can not be afraid that the saved product will spoil the dishes.
Did you know? Due to the high content of tannins in the sorve, the roots of many species are valuable raw materials for tanning leather. They are used as yellow and red dyes.
How to keep sorrel, they knew more by our great-grandmothers: for this they argued it for the winter in the banks. This method will never be overlooking itself, as it does not require much effort or some kind of technology.
Before salting, appreciate the amount of sorrel and prepare banks. It is best to plant a product in half-liter or liter banks. Before salting, sorrel must be cleaned and washed. If the sheets are large - cut them, but do not smack. After that, put sorrel into the container and pour salt from the calculation of 15 g of salts by 0.5 kg of sorrel. Stir chopped leaves with salt and let them stand for 2-3 hours.
After the sorrel stood and put the juice, it needs to be shifted into sterilized banks. Banks do not need to roll, just turn the lid tightly and put in the refrigerator or cellar.
We answered the question of how to pickle sorrel. Now let's tell you a few tricks when used:
Important! Salt sorrel can be stored about 7-8 months in a cold place.
Another interesting the method of storage of greenery is in its own juice.Plus this method of conservation sorrel is that it is possible to do without adding salt or sugar. This method is not possible by the way suitable for dishes that are preparing strictly in the prescription, and excess salt or sugar can spoil the taste. It does not need to roll banks or boil for a long time, sorrel due to its acid is perfectly stored and without adding vinegar.
First you need to prepare sorrel: remove dry leaves, remove the grass and other debris, rinse from dust and dirt. Take the largest saucepan, fill in half water and put on fire. Prepare the half-liter (on the extreme case - liter) banks and fill them with the leaves of sorrel. You can cut the leaves or put them entirely, it all depends on your preferences and size of the leaves.
After you filled banks, they must be put in a saucepan with water. As soon as sorrel, under the action of the temperature, will begin "sit down" - like a suit. When noted that the gentle juice rose to the neck of the banks, the process is completed. Banks with sorrel need to cool slightly and close with silicone lids. You can further place the cans or in the refrigerator or in the cellar.
This method takes not so much time as ordinary conservation. At the same time, you can not be afraid that banks "shit" or sorrel skisnet.
"If the product can be preserved, it needs to be preserved," so many mistresses will say and will be right. The process of conservation sorrel for the winter is not very different from the order of vegetables or fruits, but you need to take into account your characteristics to get a delicious and juicy greens for borscht.
To begin with, you will prepare our greens for preservation. To do this, clean the sorrel from the garbage and pour cold water for 20 minutes.This is done in order to completely get rid of dirt. Sterilize banks and put on the towel of the neck down. Also, do not forget about the sterilization of the covers (for 5 minutes you only need to fill with boiling water). After washing sorrel, they cut and put into banks. It is not necessary to completely select the stems - they contain a little more acid, rather than in the leaves, and it will only help with conservation.
Sorrel refers to the small group of plants that do not require special care. About such a plant, Irge, has already described. Others will be written in due time. But still work hard when growing sorrel A little effort will have.
I will not carefully describe the appearance and taste of sorrel - tons of encyclopedic info you find it on the web. Pretty it will say that sorrel is looking greenish, and the taste is sour. But sorrel is not such a common grass, as it seems on the 1st gaze. It has a lot of oxal, apple, lemon, ascorbic acids. There are carotine, and, in particular, fundamentally, vitamins B1, B2, PP, iron, copper, cobalt.
So that The benefits of sorrel is, and not small.Sorrel is a long-term plant. Once skewed - and we use long and long years. Sorrel grows safely with very low temperatures (withstands up to -7 degrees). Here you need to see that after such a frost, the leaves of sorrel (grade Belvilsky) on my garden is a little smaller. The commodity value of this plant has become zero. It is still better to cover with a film or non-woven underfloor material (agrosite, spunbond, etc.). Growing sorrel and with unbearable heat. Our Kuban 45 degrees of heat in the shade he suffers, but withstands.
Basic value of sorrel In the fact that it gives the present spring so necessary after winter greens for making food. Supreme seeds begin to germinate at 2-3 degrees. Growing m sorrel can be engaged in all soils. He is undemanding to them. Loves watering, but not overcoating. For example, the above-mentioned grade Belville after abundant and long rains noticeably loses color - whites.
The main varieties of sorrel - Belville and largest. 1st - not as green, gentle, leaves are not very wide. The 2nd is more such a traditional, most powerful, more wound. It is still worth mentioning such varieties like Mikepsky-10, a short-source and exotic spinach, which is characterized by the smallest content of oxalic acid. If you have an organization of the type "skener", then the seeds of sorrel there can be purchased for weight (non-packaged bags) even cheaper than in stores and on trays.
So, when to plant sorrel? It can be planted at the first ability of wounds in the spring. Etc., as you comfortably, right until September (in the southern regions). In other words, you will be able to create sowing sorrel and in the summer, just need to consider the supplies in time, so that the sorrel climbed and rooted to the cold (some month and a half). If you grow sorrel yourself, then it is better to plant in the spring. They sowed, and if the water is pretty (and it is usually pretty in spring), he will go.
But there is one thing ... Sorrel from among those garden plants that are not as fast as soon as possible. And if the water is not enough (and it happens in our anomalous time), he will not take up either unevenly.
When boarding sorrel, the distance between the rows is withstanding approximately 25 cm. Making a grinding of a groove of a depth of 4-5 cm. If there is a very raw land, we can use the iron pin - we take it into my hands and make a groove. We take a pinch of sorrel seeds (they are small-smaller) and moderately scatter on the groove. We fall asleep loose layer 1 cm less. It is fundamentally. If we embrete seeds of sorrel heavy soil, then it may not break into a snow-white light.
When to assemble a sorry sorrel, you will see yourself. Naturally, the young leaves are better in which less than oxalic acid has been accumulated.
In the 1st year of growing sorrel, it only formates the leaves. On the 2nd year the common stalking and flowering begins. But this is not a failure. We take the knife and it is absolutely cut under the root of such a sorrel. You can crush sorrel motocosa. And after some time he will again have a young and beautiful. Also, if necessary, cut with old, outgrowted, unhealthy, pests sent by pests. And you have an ordinary sorrel at some time. After trimming, to speed up the process of revealing new leaves, plenty of beds.
The peak of the use of sorrel falls on the spring. All hunt to eat after the winter of something green, native. And the earlier we will have a commodity sorrel (young leaves of 10-12 cm in size), the more expensive cost you can implement it.
Therefore, we cook the beds and Sadim sorrel in the summer.
1. Place where the sorrel will grow with us, given the fact that we will crooked the film by the wound in spring.
2. We introduce fertilizers to the soil. If there is manure, then at the rate of 3-5 kg \u200b\u200bper square meter. But not everyone has dung. Just almost everyone has it. Not fail. In seed stores for sale all sorts of different fertilizers in packages. Prices there, naturally, very solid (or diligent). We are interested in ammonia nitrate, superphosphate and potassium chloride. On packages it is written that and how much to put into the soil. Maybe you will get some comprehensive fertilizer. Therefore I do not give ready-made recipes. Read annotations on packages and act on the setting. Actually, you can not put anything. Many things grows without any fertilizer. Sorrel first. Just later appearance Plants can be seen, you need to feed it or not.
3. Drop the plot of land under sorrel.
4. Sadim sorrel. Landing sorrel is described in this material above.
From this place in more detail.
Because we are gardening in summer, they sow clumsy seeds.
We certainly shed a groove with water before planting seeds. You can simply take off the sprayer and watering and water. We fall asleep seeds of loose grounds (layer 1 cm).
5. Now you need to look so that the soil, where we planted sorrel, was always moisturized before the emergence of germs (well, later, too, until sorrel, the smallness does not go). Here, too, a measure is also a measure, so as not to pour crops (so that the seeds there in the ground did not rot from the convergence). Watering everything better with the help of a sprayer, creating small dust from water, so as not to be created on the soil of crust. But most likely there will be some kind of peel. It is not particularly experiencing, because we support the soil moisturized.
6. All. You can break from sorrel to the early spring (deep winter). The main thing is that it has grown and rooted to the cold weather.
7. In winter, sorrel can be covered with leaves, and it is possible not to strengthen - it does not freeze even with ferocious frosts. For the last extent, minus 30 with hard wind it withstands.
8. As early as possible in the spring, and even better at the end of winter, we put over the spurred arcs from steel rods or iron thick wire and stretch the film on the arc. In other words, we make an ordinary greenhouse. About ordinary greenhouse designs will be a separate article. Film - the thicker, the better. But here already depends on your money. Middle thickness will completely go. Narrow - just rushes, well, and protect against frosts will be terrible.
In the spring, in a hot day, we open the film, so that the sorrel is not used. At night, we hide the bed again. Open a completely film in a very hot day is not better - sorrel can "chase" (tensile). Then it will be necessary for a number of days so that he came to himself.
Basically! The greenhouse must withstand a strong wind, even more so that it is installed early and is worth a long time. If the wind is silent the film, then even if there is no minus temperature on the street, and just low, then from a huge temperature drop, sorrel can snap in any fungal disease.
After all the work performed, you have to grow in the garden the most random in your area sorrel. And all premature has a good value. And most importantly, at this time there are very great demand for all greens, and including on sorrel. After winter, many hunt greenish borscht, etc.
It is worth seeing that the wound in the spring, all sorts of various garden pests have not yet been activated. Because our sorrel is beautiful, unspoiled by pests, untreated chemistry, environmentally unspecified. (About pests sorrel a separate conversation).
The leaves of sorrel, which reached the size of 8-12 cm, tear under the root and knit into the bundles. About this, read the material "Cooking the bunches of greenery for sale."
Bunches of sorrel you can sell on the market yourself (which is more profitable), or to rent in bulk at the lowest cost.
Sorrel is slowly sold in summer, but the cost is already significantly lower. In the fall, the cost of it is higher, but there is no such demand as spring.
In our locality, the bundle of sorrel wounds in the spring costs 40-50 rubles and there is a steady (attractive) demand. By the summer, cost drops to 10 rubles, and the demand is very small. Late in the fall - the cost of 25 rubles. Demand is moderate. Prices for this year.
Ask where this data come from? I will tell you that I have a direct attitude to this case.
So, the cultivation of sorrel is quite profitable. Having several pieces of sorrel, and taking them under the film, you can in the spring "raise" a good profit.
