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Sorrel has a long-standing reputation for its medicinal properties.
Red Vein Sorrel is a lemony, tangy leaf, perfect for Spring/Summer. Add it to salads, appetizers and drinks for a pop of flavor, and color.
Sorrel leaves have a tangy taste, with hints of citrus. They may be harvested as a baby leaf and used in salads, but can also be harvested when mature and cooked like spinach. Sorrel works well as an accompaniment to fish, meat and egg dishes, and as an ingredient in soup and gratins.
Red sorrel contains good amounts of vitamins C and A and some B vitamins. It is known for its antioxidant, diuretic, detoxifying, laxative, and astringent properties and has historically been used to treat inflammation, scurvy, and digestive issues.
*Red sorrel has high levels of oxalic acid, which gives the leaves their sour flavor, and hence it is not recommended for people with a history of kidney stones, as oxalic acid can contribute to the formation of these stones.