Red-Veined Sorrel

60 days. If you like your edibles to blend seamlessly into your ornamental garden, this Sorrel is for you. Also known as Bloody Dock, its bright green leaves have attractive deep red veins. It grows in low, compact, 1'-tall clumps that are also lovely in ornamental containers. Harvest the lemony leaves when small and young for fresh salads, and more mature and a little larger for cooking. (OP) HZ: 8-10. Treat as an annual. (OP.)

One packet of about 250 seeds
In stock
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A quintessential party guest at spring celebrations, baby Sorrel is a buttery soft leaf with a delightful citrus tang. It's the perfect mate for Arugula, Mâche and Watercress in baby-leaf spring salads. Wilted Sorrel bathed in cream and butter makes the ideal bed upon which to nestle slender French cuts of rack of lamb. Lemon-tart Sorrel soup is a flawless first course in the spring. Contemporary chefs pair Vitamin C-rich Sorrel with Potatoes, Leeks, Shallots, Cauliflower, Garlic, cream, sour cream or yogurt in a multitude of pureed spring sauces and soups with varying levels of bright greenness. Direct sow Sorrel in the early spring in slightly acidic soil and full to partial sunlight. When the seedlings are 3" tall, thin them to 8" to 12" apart.

Average seed life: 1 year.

To broaden the range of texture and flavor in your garden and salads, don't forget to plant some of these specialty Salad Greens: Arugula, Asian Greens, Chervil, Claytonia, Cress, Dandelion Greens, Endive, Escarole, Frisee, Giant Red Mustard, Komatsuna, Lettuce, Mâche, Mibuna, Minutina, Mizuna, Orach, Radicchio, Salad Blends, Sorrel, Spinach, Swiss Chard, and Tatsoi.

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