Red Sorrel

DAYS TO SPROUT

DAYS TO
SPROUT

14-21 days

MATURES IN

MATURES
IN

7-12 weeks

TASTE IT FOR

TASTE IT
FOR

3-4 weeks

Plant Portfolio

View All
Flowers
Bi-Color Sunflower
Blush Hibiscus
Borage
Canna Flower
Fiesta Gitana
Nasturtium
Pink Petunia
Purple Campanula
Purple Snapdragon
Radio Calendula
Red Hibiscus
Red Impatiens
Red Marietta Marigold
Stock Flower
Sunflower
Torenia
Viola
White Petunia
Yellow Snapdragon
Zinnia
Fruits
Banana Peppers
Burrito Pepper
Cherry Tomato
Goliath Pepper
Jalapenos
Mini Okra
Mini Squash
Poblano Pepper
Red Mini Strawberry
Strawberries
Sweet Peppers
Yellow Cherry Tomato
Yellow Mini Strawberry
Greens
Arugula
Bok Choy
Breen
Bronze Arrow
Bull’s Blood
Buttercrunch
Butterhead
Collard Greens
Endive
Flashy Trout Back
Green Cabbage
Green Mustard
Green Salanova
Green Tatsoi
Hon Tsai Tai
Iceberg
Kale
Kale Lacinato
Lollo Rossa
Monte Carlo
Muir Lettuce
Perpetual Spinach
Pink Swiss Chard
Purple Bok Choy
Purple Kohlrabi
Purslane
Radicchio
Red Amaranth
Red Mustard
Red Oak Leaf Lettuce
Red Sails
Red Salad Bowl
Red Sorrel
Red Swiss Chard
Red Tatsoi
Romaine
Rouge d’Hiver
Tokyo Bekana
Wasabi Greens
Yellow Swiss Chard
Herbs
Basil
Catnip
Chamomile
Chervil
Chives
Cilantro
Dill
Garlic Chives
Holy Basil
Italian Parsley
Lavender
Lemon Balm
Lemongrass
Lime Basil
Mint
Oregano
Purple Basil
Rosemary
Sage
Savory
Stevia
Sweet Marjoram
Sweet Thai Basil
Tarragon
Thyme
Veggies
Bunching Onions
Celery
Cucumbers
Dragon Beans
Fairytale Eggplant
Green Beans
Hungarian Hot Wax Pepper
Lemon Hot Pepper
Mini Cauliflower
Mini Eggplant
Mini Pumpkin
Peas
Pink Celery
Purple Beans
Thai Eggplant
Watercress
Wheatgrass
White Kohlrabi
Yellow Beans

Care & Harvest

đź’ˇTemperature: 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

INGREDIENTS

  • 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

INSTRUCTIONS

  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.

It's never been easier to get growing

Risk-free 60 day trial

Free rapid shipping

2 year limited warranty

Get growing now, pay later with Affirm

Get a Gardyn by Mother's Day

Shipping cut-off dates vary by what state you're shipping to.

Orders must be placed by 10 am EST on cut-off date for 05/10/25 delivery:
Sun May 4 AK, HI
Mon May 5 MT, WY
Tues May 6 AZ, CA, CO, FL, GA, IA, ID, IN, KY, MA, ME, MI, MN, ND, NE, NH, NM, OH, OR, SC, SD, TN, UT, VT, WA, WI, WV
Wed May 7 AL, IL, KS, LA, MO, MS, NJ, NV, NY
Thur May 8 AR, CT, DC, DE, MD, NC, OK, PA, RI, VA, TX