Red Veined Sorrel (Rumex Acetosa) Herb Seeds Caribbeangardenseed

“Large Leaf Sorrel,  Heirloom, Organic, Perennial !

30-50 days. Red-veined sorrel is a must-have for your vegetable patch, and it’s ready before you know it — pick the sweet apple-green-and-maroon leaves young for best texture and flavor. Yum!

Red-veined sorrel has a tart, sharp flavor, much stronger than you would expect from its small size and innocent apple-green freshness. Running up the central vein (the “midrib”) and radiating outward into the leaf is a dash of maroon-red, very showy and bright. Talk about plate appeal!

This delectable green is a terrific addition to soups, stews, egg dishes, and more. Pick it as young as you like — if you wait too long, it will become tough. Even when young, it has a nice crispness that contrasts with the ultra-soft feel of the top of the leaf. A very interesting green!

The lemony flavor is distinctive and pleasing in red-veined sorrel, the appearance is charming, and the growin’ is easy. Make this the centerpiece of many a fine meal at your table this season! L Packet is 400 seeds.
Season: Perennial
USDA Zones: 3 – 7
Height: 16 – 24 inches
Bloom Season: Mid summer to early fall
Bloom Color: Green
Environment: Full sun to partial shade
Soil Type: Rich, well-drained soil, pH 5.6 – 6.5
Planting Directions

Temperature: 68F
Average Germ Time: 7 – 14 days
Light Required: Yes
Depth: 1/4 inch
Sowing Rate: 3 – 4 seeds per plant
Moisture: Keep seeds moist until germination
Plant Spacing: 9 – 12 inches
Herb Spacing: 9 in to 12 in

Herb Planting: Sow seeds indoors before last frost, or direct sow seeds outside after last frost. Plant seeds just under soil surface, and water.

Herb Seed Saving: Allow seed heads to dry on plants; then remove heads, break them open, and collect seeds. Clean and dry the seeds before storage in cool dry conditions.

Sorrel and Chive Soup with Chive Oil

Ingredients:

1 tbsp olive oil

1/2 cup peeled and cubed Yukon Gold potatoes

1 cup chopped leeks (white and light green parts only)

4 cups chicken stock

3 cups torn sorrel leaves

1/2 cup chopped chives

1 to 2 tbsp lemon juice

Salt and freshly ground pepper

Chive oil

Directions:

Heal oil in a pot over medium heat. Add potatoes and leeks and saute for 2 minutes, or until slightly softened. Add stock and bring to boil. Reduce heat and simmer, uncovered, for 10-12 minutes, or until potatoes are tender. Add sorrel and chives and simmer gently for 4 minutes, or until sorrel has dissolved. Puree soup. Add lemon juice, salt and pepper and reheat. Sprinkle with dots of chive oil. Serves 4.

Chive Oil

Combine 1/2 cup olive oil, 1/2 cup chives, 1/4 cup chopped green onions (green parts only) and a pinch of salt to blender or food processor and blend until smooth. Heat mixture in a small pot over medium heat until it simmers, about 3 minutes. Cool and strain. Makes about 1/2 cup. Keeps in fridge for a month. Use to garnish plates, soups, fish and poultry dishes