Red Veined Sorrel

Red veined sorrel has bright green leaves and contrasting deep red stems and veins. The leaves add colour and a lemon like zesty taste to salads and sandwiches.  Green sorrel also has a tangy flavour and both red and green are used in soups and sauces. The mature leaves become tough and perfect for cooking like spinach, so steaming, blanching, stewing or stir-frys.  Steaming leaves in a pot as a tea is said to dry up a running nose and boost the body's immune.
 
Growing Info
A perennial, plant the seedlings 25 - 40cm apart in part shade. Give moderate water and low fertiliser.
 
Basilea Living Herbs
Basilea Farm, Burpengary grows pesticide-free red veined sorrel seedlings, available locally in Brisbane and Moreton Bay, South East Queensland, Australia.

Pot Size 50mm