Attractive bright green leaves contrast sharply with the red stems and red veins. Leaves have sharp and tangy Sorrel flavour.
An unusual and beautiful herb with a striking blood-red veining to the leaves
Add it to salads as a spicy baby leaf, or cook like spinach or chard. It's a perennial, returning year after year, and it's also slow to die down in winter and early to appear in spring. Eat the leaves very young to enjoy the lemony flavour – once they get too large they become tough and inedible.