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Red Sorrel



14-21 days



7-12 weeks



3-4 weeks

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Care & Harvest

💡Temperature: Red Sorrel prefers cooler temperatures (60-70F), and if placed in higher temperatures, it will turn bitter, bolt, and flower early.


✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. Snip any yellow or brown leaves if they appear.


🔎 Plant Health: Thrips are a common pest, but you can use our prevention tricks to keep them at bay!


🥬 Harvest: Red Sorrel is a cut-and-come-again plant that will give you a continuous supply of young tender leaves. To harvest, wait until the leaves are about 4 inches long, and snip the outer leaves an inch above the base of the plant and let the inner leaves continue to grow and mature. Do not cut more than one-third of the plant if you want it to keep growing.

Quick Facts

Red Sorrel is native to grassland habitats all over Europe and parts of Central Asia. Other common names include Sheep sorrel, Field sorrel, and Sour Weed, the latter of which matches the plant’s Latin name given for its acidic, tart flavor. Red Sorrel is rare to find outside of farmer’s markets due to its short shelf life after harvest.

Red Sorrel has beautiful, deep red-veined leaves 3-6 inches long and lovely, star-shaped flowers. Similar to common wood sorrel, Red Sorrel leaves have a tart, lemony tang derived from oxalic acid. Just one cup of Red Sorrel provides 2.6g of protein, which is relatively high for an herb, plus over 100% of your daily vitamin A and C needs. Vitamin A is essential for vision and healthy organ function, while vitamin C is an important component for immune health and wound healing. Red Sorrel is also a good source of potassium, which contributes to cardiovascular health by lowering blood pressure.

Younger leaves are more tender than mature foliage and can be mixed into fresh salads, added to wraps, or used as a delicate, edible garnish. Mature leaves have a distinct tangy-lemon flavor that mellows slightly with cooking. If using mature leaves, you may choose to remove the stems and ribs before cooking as they can be a bit stringy. Red sorrel complements fish, meat, eggs, and potatoes as a sautéed side dish or as part of a flavorful serving sauce. It’s also an excellent addition to soups.


Harvest to Plate Recipe

How To Cook Red Sorrel


  • 4 tablespoons unsalted butter, divided
  • 1/2 cup chopped green onions, ramps or other wild onion
  • 4-6 cups of chopped sorrel, packed
  • Salt
  • 3 tablespoons flour
  • 1 quart chicken stock or vegetable stock
  • 2 egg yolks
  • 1/2 cup cream


  1. Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.
  2. While the onions are cooking, pour the stock into another pot and bring to a simmer.
  3. Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
  4. Whisk in the hot stock, stirring constantly. Bring this to a simmer.
  5. To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Add the final tablespoon of butter. Let this cook — below a simmer — for 5 minutes. Do not let it boil or the soup will break. Serve at once.

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