Red Veined Spinach
Red Veined Sorrel captivates with its stunning deep green leaves traced by dramatic red veins, creating one of the most visually striking greens in the garden. This hardy perennial thrives in zones 4-9 and delivers its first harvest in just 50 days, though sources suggest anywhere from 26 to 129 days depending on growing conditions. Growing only a few inches in length, these compact leaves pack a bright lemony punch that transforms salads and soups with their distinctive tartness.
Full Sun
High
4-9
?in H x ?in W
Perennial
Moderate
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The brilliant red veining against deep green foliage makes this sorrel as beautiful as it is flavorful. Its exceptional cold hardiness allows for year-round growing in many climates, requiring only 4 hours of sunlight daily. High in antioxidants, vitamins, and vitamin C, these tender leaves offer a unique tartness that ranges from bright lemon to hints of kiwi fruit or strawberry, making them a secret weapon for adding depth to both raw and cooked dishes.
This versatile green excels in fresh salads where its lemony tartness adds complexity, and transforms into silky soups that showcase its famous partnership with fish. Beyond raw applications, it serves beautifully lightly steamed, used to line baking vessels for fish, or incorporated into vegetable dishes. Its strong yet agreeable flavor makes it an ideal secret ingredient for adding citrusy depth to salads and cooked preparations alike.
Start sorrel seeds indoors in early spring, as germination typically takes about 2 weeks. Use shallow trays or flats with potting mix, broadcasting seeds thickly with seeds 1/8 to 1/4 inch apart, pressing firmly into the media and covering lightly with sowing mix or vermiculite.
Transplant seedlings in mid to late spring, spacing plants 12 to 15 inches apart and providing generous watering to help establishment.
Most greens including sorrel are best direct sown, using row cover to improve germination and prevent soil crusting.
Harvest young leaves frequently from established plants for the best flavor, as the tangy citrus taste fades and becomes bitter as leaves age. Cut leaves when they are still small, just a few inches in length, and use fresh immediately after harvest for optimal flavor. Regular harvesting encourages continuous new growth and maintains the plant's productive capacity.
Regularly cut back flower stalks to promote new growth and prevent the plant from looking weedy, as flowering can make the leaves more bitter and reduce overall plant appearance.
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