Sorrel – Red Veined

Rumex acetosa – Red Veined

• Growing Temp 50°F – 75°F

• Days to Maturity 45-60 days

Ease of Cultivation and Culinary Use: Red Veined Sorrel is a unique leafy green known for its striking red-veined leaves and tangy flavor. It is relatively easy to grow, thriving in a variety of soil types and preferring cooler temperatures. This herb is often used in salads, soups, and sauces, providing a refreshing tartness that enhances both raw and cooked dishes.

Direct Sowing: For direct sowing, plant Red Veined Sorrel seeds outdoors in early spring as soon as the soil can be worked, or in the fall for a late harvest. Sow the seeds about ¼ inch deep and space them 12 inches apart in rows 18 inches apart. Germination typically occurs within 7–14 days, so keep the soil consistently moist during this period. Once established, sorrel is quite resilient and can tolerate some frost.

Early Sowing for Seedlings: To start early, sow Red Veined Sorrel seeds indoors 4–6 weeks before the last expected frost. Use seedling trays filled with a quality potting mix, lightly covering the seeds with soil. Maintain a temperature of 65–70°F for optimal germination. Once the seedlings have developed a few true leaves and the danger of frost has passed, transplant them outdoors, spacing them adequately to allow for healthy growth.

Harvesting: To determine when Red Veined Sorrel is ready for harvest, look for healthy plants with vibrant, red-veined leaves, typically within 45-60 days of planting. You can start harvesting the outer leaves once they reach a length of about 4–6 inches. The best time to harvest is in the morning when the leaves are crisp. Regular harvesting encourages new growth and ensures a steady supply of tender leaves throughout the growing season.