Sorrel, Red-veined

Rumex acetosa. Red-veined sorrel bears pointed, bright lime-green leaves with dark red veins.The leaves have a tangy lemoney taste when harvested young, and are tender enough to be eaten raw in salads. They can also be harvested when more mature and cooked like spinach or made into a sauce. Grow in sun or part shade in moisture rich soil. Keep picking the leave to encourage new growth. Hardy perennial. Priced for: 1 litre pot 

Use: Sorrel sauce makes a good accompaniment to fish, meat and egg dishes, and as an ingredient in soup and gratins.The tangy leaves can also be added to salads.