Red Veined Sorrel showcases dense clumps of lime green leaves highlighted by deep red veins. The young leaves can be harvested to add a tart lemony flavor to salads, sandwiches. Mature leaves can be cooked similar to spinach.
It's a hardy perennial so can be treated as a cut-and-come-again crop, and leaves may even be harvested all the way through mid-winter.
Grow sorrel in a sunny or partially-shady spot, in a fertile, moist soil. It is not drought tolerant, do not allow the plant to dry out.
Not to be confused with Hibiscus Roselle used to make Jamaican Sorrel. You may find those seeds HERE.
Red Veined Sorrel Seeds
Days to Maturity
Direct sow after last frost date
*filled by weight