Thrips are a common pest, but you can use our prevention tricks to keep them at bay!
Harvest outer leaves once they reach about 4 inches long, cutting 1 inch above the base. Do not remove more than a third at a time to maintain ongoing harvests.
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.
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.
