Red Veined Sorrel brings bright green leaves traced with deep maroon veins to the garden and the plate. Pick tender young leaves for a lively, lemony accent in salads, or use modest amounts in soups and cooked greens. This heirloom, non-GMO leafy green can be grown in garden beds or containers; harvest timing and leaf texture depend on your growing conditions.

Growing a Doomsday Garden by David Schulze

Germination Rate: 97%. Test Date: 4/26. TLM.

Texas Minimum Germination Rate: 65%

Why Choose Red Veined Sorrel?

• Colorful foliage: Burgundy-red veins stand out against green leaves in containers, beds, and harvested salad mixes.
• Bright flavor: Young leaves have a tangy, lemony note that complements milder greens.
• Flexible harvesting: Snip tender outer leaves while leaving the growing center to produce more foliage.
• Container friendly: Grow in a well-drained pot where you can keep a close eye on moisture and harvest frequently.
• Cool-season appeal: Favor spring and fall growing weather for tender leaves; adjust timing to your local climate.

Planting Tips for Success

• Timing: Sow in spring or fall according to local conditions; protect young plants from extreme heat.
• Light: Give plants sun to partial shade; afternoon shade can help in hot weather.
• Soil: Use loose, fertile, well-drained soil or potting mix and add compost if needed.
• Sowing: Sow seeds shallowly, water gently, and keep the seedbed evenly moist until seedlings establish.
• Spacing: Thin seedlings so air can circulate and leaves have room to develop; harvest closer plantings as baby greens.
• Watering: Keep the soil consistently moist but not waterlogged, especially in containers.
• Fertilizing: Use compost or modest balanced feeding as needed to support leafy growth without overfertilizing.
• Support: No staking is needed; remove flower stalks if you want to encourage continued leaf production.
• Harvesting: Snip tender outer leaves with clean scissors, leaving the center intact. Wash harvested leaves thoroughly before use.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Cooking Methods

• Fresh salads: Add a small handful of young leaves to milder greens for color and tart contrast.
• Finishing herb: Chop tender leaves and add them to cooked grains or vegetables just before serving.
• Soup: Stir chopped leaves into soup near the end for a tangy note.
• Quick sauté: Wilt briefly with olive oil and garlic as part of a mixed-greens side.

Order Red Veined Sorrel Seeds Today

Grow vividly veined leaves for fresh salads and bright kitchen accents.

Important Disclosures

• Variety Disclaimer: Leaf color, size, flavor, and harvest timing vary with weather, soil, and care.
• Seed Storage: Store unused seeds in a cool, dry place away from heat and moisture.
• Planting Zones: Follow your local spring or fall sowing dates; container plants may need extra protection from heat or frost.
• Food Use: Sorrel contains naturally occurring oxalates; enjoy in normal culinary amounts and consult a healthcare professional if you have been advised to limit oxalates. Consume only positively identified leaves grown for food, not the seeds in the packet.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Recipe: Red Veined Sorrel, Cucumber & Radish Salad

This crisp salad uses young leaves harvested from the garden, not seeds from the packet. Serves 4; about 15 minutes.

Ingredients

• 1 loosely packed cup young red-veined sorrel leaves, rinsed and dried
• 2 cups mild salad greens, rinsed and dried
• 1 small cucumber, thinly sliced
• 4 radishes, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

Directions

1. Wash the harvested sorrel and other produce thoroughly. Trim any tough stems and pat the leaves dry.
2. Arrange sorrel and mild greens in a serving bowl. Add the cucumber and radish slices.
3. Whisk olive oil and lemon juice with a little salt and pepper. Dress the salad just before serving and toss gently.
4. Taste and adjust the seasoning. Serve promptly so the leaves stay crisp.

Option: Add toasted sunflower seeds or crumbled goat cheese at the table. Refrigerate leftover dressed salad promptly and eat within a day for the best texture.