A most attractive selection from the Sorrel family, 'Red Veined' Sorrel is valued for its pointed and bright lime-green leaves with dark red veins, and because of its low-growing habit, about 30cm (12in) tall it makes a nice border plant or garden accent. It looks right at home in a flower border or container if you don't have space for a vegetable patch.
For culinary uses, the plant is best when be harvested young. It tastes a little like lettuce, so the baby spring leaves are ideal for salad mixes. When the plant begins to toughen and mature, the leaves can be cooked like spinach or used in stir-fries.
Sorrel is practically speaking, an ‘herb-vegetable’ or ‘pot-herb’ as it can be cooked like a vegetable, while it has a distinctive lemony flavour like an herb. It can be harvested at baby leaf stage and is a great lettuce substitute in salads and sandwiches as it doesn't go limp. It is most delicious when cooked; the flavour is delightfully acidic. It is a fantastic partner to fish, veal, eggs, and potatoes in soup or gratin.
Sorrel is one of the earliest green crops and embarrassingly easy to grow. This hardy perennial pot herb can even withstand freezing winters. Once established, it can be treated as a 'cut and come again' crop. The plant should produce greens for 8 to 10 years. It is hardy, fast growing cultivar and well-proven to be productive under almost any conditions. Once you've got a clump going it needs no attention other than when you want to eat it.