Fresh green leaves with red stripes and a vibrant taste. Falling in love with bloody sorrel is easy!
Bloody sorrel is one of the prettiest and most spectacular herbs you can imagine. The taste is fresh and lemony. Like rhubarb and wood sorrel, red veined sorrel contains oxalic acid, giving it a similar taste.
Not only does red veined sorrel add flavour, when served fresh it’s also a feast for the eyes. Young leaves can be eaten as they are, whereas larger ones can be chopped and cooked in butter and cream.
Growing time: 8-12 weeks
Cutting and harvesting: Cut at the base of the plant
Package includes: 3 plant capsules + nutrients
Bloody sorrel, also known as red veined sorrel germinates in 7-10 days and grows slowly at first. It takes about a month for growth to accelerate and the first harvest is ready about 5 weeks after sowing.
Harvest by cutting the largest leaves very close to the base. New growth takes place in the mid section of the plant. Red veined sorrel can stain your fingers, so try using scissors.