Karamelka

Sorrel "Caramelka" – a variety recognized in official registries and widely used both fresh and after canning. The plant reaches full maturity in 56‑58 days from germination; leaves form an upright rosette 24–26 cm in diameter and 30–34 cm high, typically containing 30 to 36 leaves. Each leaf is large, dark green, smooth surface, slightly wavy edge, with a short petiole. The plant's taste is slightly sour, making it pleasant both fresh and after processing.

"Caramelka" is distinguished by high yield: during one vegetation period the plant produces from 4.5 to 5.6 kg/m². Mass of one plant fluctuates between 280 and 380 grams. Thanks to winter hardiness, several harvests can be made – usually 3–4 times per season, starting from the second year of life. This allows obtaining fresh leaves throughout the growing period.

In cooking, sorrel is highly valued for its rich vitamin and mineral composition. It is suitable for preparing borscht, salads, sides, pies, and sauces, and can also be used for drying, pickling, and canning. Thanks to its acidity, it goes well with other products, giving dishes a bright taste and beneficial properties.