Sorrel - Common
The Sorrel or Common Sorrel, 'Rumex acetosa', is a hardy perennial. The Sorrel leaves have a sharp, lemon/spinach flavor and is one of the earliest spring greens. Sorrel is an underutilized vegetable in the United States and unjustifiably so. Sorrel is very high in Vitamin C and has many uses. The young tender spring leaves can be used as salad greens, famous for Cream of Sorrel soup, cooked like spinach and served with trout or salmon, or mixed in with cooked spinach or chard. The fresh leaves are used by some to soothe canker sores. Once you try Sorrel, it will become as regular a garden plant as spinach. The Sorrel plant is 12 to 36 inches tall and has large, crinkled, arrow-shaped leaves. The plant is also called Sour Dock, Herb Patience, and Patience Dock. Plant the Sorrel 2 weeks before the average last frost date. In mild climates, Sorrel can be planted in the fall. Sorrel prefers a moderately acid soil and the soil needs to be kept moist for the best flavor and production. Cut older, yellow leaves off to encourage the young, tender, healthy growth. ... get more information
Corn - Honey & Cream Honey and Cream allows gardeners with small plots or gardeners in northern climates to enjoy this wonderful flavor. The plant has 6 to 7 inch ears with 10 to 12 rows of very tender kernels. Plant in the spring, a week or two after the last spring frost or when the soil is warm. In the deep south, this can be as early as February. Harvest the ears when the husks are dark green and the silks are brown but not brittle. Corn is usually ready 3 weeks after silks appear.
