Striking, tangy, and easy-going... Red Veined Sorrel is as tasty as it is beautiful. With vibrant green leaves laced with deep red veins, it brings colour to both your plate and your garden. Its sharp, lemony flavour is simply delicious, especially when harvested young as baby leaves for salads and garnishes.
This hardy perennial is one of the first herbs to pop up in spring and one of the last to fade in autumn. It’s unfussy about soil or location, making it an ideal addition to any herb patch – no green thumb required. Decorative, flavourful, and easy to grow – what’s not to love?
🌱 Seasonal Growing Guide
SPRING
Sow seeds in trays or plugs, lightly covering with perlite.
Germination takes 1–3 weeks.
Once the seedlings are large enough to handle and the soil has warmed, plant them out in their permanent spot, spacing them 30–45cm apart.
SUMMER
Let the plant settle in during its first summer – take just a few leaves to let it establish strong roots.
Enjoy its beauty while it builds strength for the seasons ahead.
AUTUMN
This is the perfect time to divide well-established plants (two years or older). It’s an easy way to multiply your crop and keep it vigorous.
WINTER
Fully hardy, Red Veined Sorrel holds its own through winter.
Come early spring, it’ll be one of the first herbs to reappear, ready to add that lemony zing to your dishes once again.
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