A beautiful perennial which produces from March until the first frost when it dies back until early spring.


It has a citrus / lemon zing and is a versatile herb.


Fish can be wrapped in the larger leaves for steaming or use chopped sorrel sprinkled on top of baked or pan fried fish at the last minute.

Sorrel can be wilted and added to dishes as well as used to make sorrel soup, and the baby leaves are lovely in a mixed leaf salad.


Sold in a 1 litre pot made from 100% recycled plastic.  The pots are reusable, recyclable or returnable for £0.20 discount off your next order.

Red Veined Sorrel