sorrel red veined
salad leaf (syn. Rumex sanguineus)
- approx 200 seeds
- £2.79
- In stock (shipped within 2-3 working days)
Delivery options
- Seed Packets (only) £2.99
- Position: full sun or partial shade
- Soil: tolerates most relaibly moist soils
An unusual and beautiful herb with a striking blood-red veining to the leaves and a tangy, lemony flavour. Add it to salads as a spicy baby leaf, or cook spinach or chard. It's a perennial, returning year after year, and it's also slow to die down in winter and early to appear in spring. Eat the leaves very young to enjoy the lemony flavour.
Sorrel likes a sunny or part-shaded spot with moist, fertile soil - keep it watered in dry spells to stop it going bitter or bolting (flowering too early at the expense of new leaves).
Pick young leaves regularly from the outside to keep the plant productive, and cut back flower stems as they appear to extend the harvest. It can be grown as a short-lived perennial, but if it gets tired or woody after a year or two, it’s best to replace it.
Pick young leaves regularly from the outside to keep the plant productive, and cut back flower stems as they appear to extend the harvest. It can be grown as a short-lived perennial, but if it gets tired or woody after a year or two, it’s best to replace it.
Choose a spot in sun or light shade and prepare the soil well, removing weeds and large stones and incorporating well-rotted organic matter.
Sow direct where it is to grow in shallow drills and thin seedlings to 30cm (12in) apart. Will also grow in containers: sow sparingly, direct into the compost, allowing three plants to a 35cm (14in) pot.
Sow direct where it is to grow in shallow drills and thin seedlings to 30cm (12in) apart. Will also grow in containers: sow sparingly, direct into the compost, allowing three plants to a 35cm (14in) pot.
