Sorrel 'Red Veined' is an easy to grow perennial herb with a citrus and tangy like taste best eaten at the baby leaf stage. It has attractive bright green leaves which contrast sharply with the red stems and red veins.
It can also be grown as an ornamental herbaceous perennial towards of the front of the border or in pots.
|When to Sow||Can be sown under glass from February and then outdoors from April through to July.|
|Where to Sow||Sow sparsely in pots 1cm (1/2 in) deep and place in a light position to germinate.|
|When seedlings are large enough to handle, pot on into individual pots. Plants can be placed outdoors in late spring and may need potting on again or can be planted out direct into soil.|
|What to do Next||Plant in well drained, moist soil in sun or partial shade.|
|Harvest||Use the leaves when young and tender, May to September.|
|Handy Tips||Divide established plants every couple of years in spring or autumn to ensure plants are productive.|
|Companion Planting||Plant with herbs like parsley, or with other perennial vegetables like asparagus and rhubarb.|
|Nutritional Information||Medicinal note: Use in herbal medicine Common Sorrel has been used to treat scurvy, poor eyesight, bloat, ringworm, kidney stones, spasms, skin irritation, water retention, constipation and jaundice. However you should always check with your doctor before using herbs for medicinal purposes.|
|Serving Suggestion||Young leaves are perfect for adding to salads, soups and stews. A traditional way to enjoy sorrel is cooked into a sauce and served with fish, giving a citrus touch without the use of lemon.|
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