With its spring-green leaves and dark red veins, bloody sorrel must be one of the most decorative greens you can grow. Some people consider it an ornamental perennial; others approach it with a salad bowl, scissors, and a lean and hungry look. Bloody sorrel has a clean, crisp and lemony taste. It contains oxalic acid, the same substance found in rhubarbs for example. The delicate young leaves of the bloody sorrel give a fresh zing and a festive look to your salads and cold sauces. The more mature leaves tend to be a bit too vinegary. But no worries: just shred them, melt in butter accompanied by dash of cream. Or why not make sorrel soup, one of the classic French dishes.
3 Plant Capsules
Tips and Tricks
Harvest with scissors if you don’t want to color your fingers!
The leaves taste best when harvested small.