Sorrel Red-Veined, an aromatic herb with a tangy flavor
Sorrel Red-Veined is a perennial plant with green leaves veined in red and very decorative red stems, with a delicately tangy flavor. It can be grown in the garden or in pots. Its young shoots can be used in cooking, raw or cooked.
Description
Sorrel Red-Veined, an aromatic herb with a tangy flavor Sorrel Red-Veined is a perennial plant with green leaves veined in red and very decorative red stems, boasting a delicately tangy flavor. It can be grown in the garden or in pots. Its young shoots can be used in cooking, raw or cooked. Sow Sorrel Red-Veined from March to the end of June in light, humus-rich soil, in sun or partial shade. Once the seedlings have 4 or 5 leaves, thin them to 10 cm apart or transplant them. Harvesting can begin in May and continue until the first frost.
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