Organic Herb Sorrel, Red Veined Red Stripe (p)

Red Veined Sorrel (Red Stripe)
Rumex sanguineus
Approx. 900 seeds per gram

There are a few varieties of sorrel, wood sorrel, buckler leaf sorrel but what we have here is the red-veined sorrel. It is a bit of a cross between a vegetable and a herb. It is a perennial plant and the bright, lime-green pointed leaves have a distinctive deep red vein running through them. The leaves appear early in the spring and have a sharp lemon like flavour which is very refreshing and also good levels of vitamin A and C. This makes them very nutritionally valuable after winter’s shortage of green leaves. The stem is tall, rigid with a reddish tinge. The small greenish flowers quickly produce a mass of seeds which turn red and look quite similar to rhubarb, docks and buckwheat to which they are related. It is high in oxalic acid so be aware of this if you have a sensitivity.

How to grow:
Sow seeds from March until June directly into the growing site. Sorrel likes acid soil in sun or light shade. Thin the seedlings as they grow to a distance of 15cm apart. Harvest single leaves when large enough and cut off the flowering stalks to encourage more leaf growth.

Pests and diseases:
Sorrel is easy to grow and does not suffer from many pests or diseases. Slugs and snails can be a problem on the early, new season growth.

How to use:
Young leaves can give a citrusy lift to salads and can be cut small to produce a garnish. It goes well with the mild flavours of eggs, cream and butter. Sorrel sauce is a wonderful accompaniment to new potatoes or vegetable fritters. Wash 90g of good sorrel leaves and put in a food processor with 90g of Greek yoghurt, 1 crushed clove of garlic, 2 tablespoons of olive oil, half a teaspoon of Dijon mustard and salt to taste. Whiz to make a fresh, cool, green sauce. Refrigerate until needed. Sorrel is also traditionally made into sorrel soup. As sorrel contains oxalic acid it should not be cooked in an un-coated copper or aluminium pans because the oxalic acid will react with the metal and discolour the food.