Herb
Red Veined Sorrel
A tier
Red-veined sorrel (often Rumex sanguineus) shows striking blood-red veins on green blades—milder acid than common sorrel, grown as much for colour as flavour. Baby leaves are salad stars. Use raw to keep the red veins vivid; cooking muddies colour. Excellent micro and baby-leaf programmes.
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Unit
Characteristics
Preparations
Avoid Long Cook For ColourBaby LeafGarnishRaw Salad
Traits
Baby LeafDecorativeMildMilder AcidRed VeinRed VeinsVisual Salad
History
Ornamental-culinary red-veined docks entered garden collections.
Chefs popularised red-veined sorrel as a colourful salad leaf.
Baby-leaf farms scaled red-veined sorrel for bagged mixes.
Red-veined sorrel stayed a premium visual acid green.