Thompson & Morgan

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Sorrel 'Blood Veined'

Rumex acetosa, Dock, Spinach Dock

Hardy Perennial

Crimson veins stand out from the bright green foliage of Sorrel ‘Blood Veined’. The attractive leaves add a sharp, tangy flavour to mixed salads. Widely used in French cuisine, young sorrel leaves are also particularly flavoursome in fish dishes, soups, stews and sauces. Grow this hardy perennial herb as an annual for its colourful foliage that looks equally at home dotted throughout the front of borders as well as in the herb garden or vegetable plot. Height: 90cm (35"). Spread: 40cm (16").

Ideal For:
patio, kitchen garden, low maintenance garden
Flowering Period:
June, July, August
Sowing Months:
March, April, May
Position:
sun or semi shade
    • 1 packet (300 sorrel seeds)

    •  
    • Despatch: Within 1 days
    • £2.29
Direct sow sorrel seed outdoors from March to May. Grow sorrel in a well prepared, moist, seedbed in full sun or partial shade. Sow seeds thinly at a depth of 1cm (½in) in drills 30cm apart. When seedlings are large enough to handle, thin them to 15cm (6in) apart. Fortnightly sowings of sorrel will ensure an ongoing supply of young sorrel leaves for adding to salads.
Water sorrel during dry periods to ensure that the soil remains moist. Sorrel leaves can be harvested 6-8 weeks after sowing, by selecting a few leaves from each plant. Sorrel is best harvested regularly and while the leaves are small, as older, larger leaves become increasingly bitter. Remove sorrel flowers regularly to promote ongoing leaf production.
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