TRAPEZA

Trapeza – a medium-maturity sorrel with large, elongated-oval leaves of bright green color, juicy and slightly pitted on the surface. Leaves grow back quickly after seedlings appear, can be used for food as early as 40 days, and even until frost due to the high cold-hardiness of the variety.

The variety is distinguished by its resistance to stem elongation and high content of iron, potassium, magnesium, calcium, vitamins, and tannins. Thanks to these properties, the sorrel becomes a valuable ingredient for preparing traditional spring dishes: green soup, borscht, baked dishes, omelets, and even pie fillings. The sour taste goes perfectly with boiled eggs, sour cream, butter cheese, and chopped green onions.

Leaves can be used fresh, as well as dried, pickled, or canned – all these options preserve a rich spectrum of vitamins, minerals, and essential oils. Regular cutting during the growing season allows maintaining a yield of about 6–6.5 kg/m² and provides constant access to fresh greens for various culinary applications.