Description

Red veined sorrel

A good source of… 

Vitamins A, C, B6 as well as thiamin, riboflavin, niacin, and pantothenic acid.  

About

Micro red veined sorrel has a bright lemon flavour, sharp and tangy like its mature counterpart, and its distinctive red veins colourfully garnish to any dish. Sorrel adds a nice zesty tang to any smoothie or salad. It’s also a lovely accompaniment to seafood and mild-flavoured meats like poultry

What’s its story?

Sorrel – or Rumex acetosa if Latin floats your boat – is a perennial herb that belongs in the knotweed family along with rhubarb and buckwheat. The term “knotweed” stems from the little nodes at the stems of some of the family’s species. Sorrel grows in grassland habitats all over Europe and in parts of Central Asia, though its history goes back as far as 1700 with mentions of the sour herb in Jamaican literature. Red veined sorrel is one of sorrel’s three varieties – the other two being French and broad leaf – all of which have relatively similar flavours. 

Chef’s tip: 

Here’s an interesting bit of food chemistry. To keep the vibrant red veins and zesty taste,, cook it in unlined aluminium or cast iron, or its ocalic content may react and cause it to change to a less than appealing colour and flavour.