Did you know?
Red-Veined sorrel is best when be harvested young. It tastes a little like lettuce, so the baby spring leaves are ideal for salad mixes. When the plant begins to toughen and mature, the leaves can be cooked like spinach or used in stir-fries. Sorrel is practically speaking, an ‘herb-vegetable’ or ‘pot-herb’ as it can be cooked like a vegetable, while it has a distinctive lemony flavour like an herb.