💡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.
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.
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