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€ 3,50 × 1×€3.5
Rumex sanguineus is a variety of sorrel that stands out for its light green foliage veined with red.
It’s a perennial vegetable plant, ideal for permaculture.
The leaves are light green dramatically veined with red, easily grown and even more easily harvested.
When eaten raw, it adds a tangy note to mixed salads, but it can also be cooked to flavor sauces and fish.
It’s an aromatic leafy plant, rich in vitamin C and beta-carotene, and is prepared and cooked much like spinach.
When cooked, it adds a pleasant tangy touch.
👨🌾HARVESTING TIPS👨🌾:
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- Pick the leaves as needed, at the juvenile stage or at maturity, from spring until the first frosts – between March and October
- If you’d like to extend the harvest into winter, protect the plants with cloches or bring them into your greenhouse.
- Sorrel leaves should be consumed immediately after harvesting, as they don’t store well. However, once cooked, they freeze very well.
- This sorrel thrives in cool, rather heavy, and acidic soil – mulching will protect it from the worst of the summer heat!
💦WATERING TIPS💦:
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- To reduce watering, we recommend mulching the soil with thin successive layers of grass clippings, ideally mixed with dead leaves. This protection helps keep the soil moist and also reduces the need for weeding.
The Tale:
This variety is used largely for ornamental purposes, though it is absolutely edible.
Related species such as garden sorrel and French sorrel are generally preferred for use as a vegetable as they have less of the bitter twang.
Other Names:
Wood dock
Bloody dock
Red-veined dock
Origine:
Europe and Asia
| Weight | 0,2 kg |
|---|---|
| Exposure | Full Sun |
| Frost Tolerance | -10°C to -15°C |
| Size | 0.45m H x 0.45m W |
| Planting Season | March to May, Setember to November |
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