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Sorrel Red Veined


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The ‘zingiest’ garden green with tangy lemony flavour
    The name is derived from the French word for ‘sour’, for its tangy, lemony flavour. Commonly used to add a lemony twist to salads but can also be cooked which makes the leaves rich and delicious. Pair with seafood or make into a traditional soup.

    NOT WA
  • A taste of France
  • Exciting and delicious varieties
  • salad, soup, sauce, saute, steam, stuffing
  • Plant Attributes

    • Position: Partial Sun
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Summer, Winter, Autumn
    • Plant Type: Edibles


    • Make a selection:: Vegetables

    Availability Table

    • Season Chart:
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      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    150 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers

    How to use

    1. In a food processor blend the sorrel, parsley, garlic, parmesan, pine nuts and oil.
    2. In a pot of salted boiling water, add pasta and cook till al dente.
    3. Drain into a colander, retaining ½ cup of hot water in the saucepan then stir in the pesto.
    4. Add pasta and stir through till well coated.