Herb Seeds - Red Veined Sorrel

Red Veined Sorrel is a flavorful herb with a quick harvesting time of only 55 days. It typically germinates within 5-10 days for sprout and has a short growth period of 17-28 days for baby leaf. Our yield trial has shown that seeding 3.5 gm per tray yields the best results. This herb is highly sought after for enhancing the taste of microgreen mixes and as a popular dessert garnish option. Non-GMO and heirloom, these perennial herb sorrel seeds have an average of 8 flats per ounce of seed.

Non-GMO, Heirloom Perennial Herb Sorrel Seeds have a 55-day harvest period. The green, tart, lemony seeds come from the Rumex sanguineus plant, also known as Spinach Dock or Narrow-leaved Dock, with a tangy, citrus-like flavor.

• 1 oz - Approximately 15,000 Seeds
• 4 oz - Approximately 60,000 Seeds
• 1 lb - Approximately 240,000 Seeds

Red sorrel is a low-growing, hardy herb with arrow-shaped leaves and reddish-brown flower stalks. The bright green leaves are smooth, slightly curled, and have a tangy, sour flavor with grassy undertones.

Use fresh or cooked Red sorrel leaves as an herb, leafy green vegetable, thickener for soups, and flavor enhancer for soups, stews, and other dishes. It pairs well with potatoes, whole grains, eggs, cream, yogurt, cheese, sour cream, veal, and fish and can also be used to make puree for later use. Store in the fridge for a week or freeze for future use.

Sowing: Sow large leaf sorrel seeds indoors before last frost; transplant in well-draining soil and full sun/shade after frost. Plant 4-6" apart for direct sowing, or sow every 2 weeks until summer for continuous harvest. Can also propagate by cuttings or root division.

Growing: For best results, keep the soil moist and use mulch to prevent weeds and bolting. Watch out for slugs and cover the plant during the winter. Divide plants in the spring of their fourth year for continued healthy growth.

Harvesting: When the Fresh leaves reach a length of 3-5", they can be harvested. As the plant becomes established, outer leaves should be picked, and the entire plant can be cut at ground level. Smaller, tender leaves have a mild flavor, while larger leaves are great for cooking, as the sharpness of the flavor lessens with cooking. Sorrel also has a good freezing capability.