Red Veined Sorrel Vegetable Seeds

500 Sorrel seeds. Sorrel leaves have a tangy taste, with hints of citrus. Commonly harvested as a baby leaf and used in salads, but can also be harvested when mature and cooked like spinach. Red-veined sorrel, Rumex sanguineus, has pointed, bright lime-green leaves with dark red veins. Leaves are best harvested when young and used raw in salads. Sorrel is easy to grow, producing masses of pale green leaves. It’s a hardy perennial so can be treated as a cut-and-come-again crop, and leaves may even be harvested in mid-winter.

Growing Instructions

Grow sorrel in a sunny or partially-shady spot, in a fertile and moisture-retentive soil.
Perennial. Cut and come again variety. Can be grown indoors in pots for the windowsill, or can be sown directly outside. Sorrel seeds can be sown at any time but are best sown in spring once the temperature warms a little or in the autumn for over-wintering.