Blood sorrel is a wild sorrel found in many parts of Europe and is valued for its pointed and bright lime-green leaves with dark red veins.
New, colourful salad leaf innovation to add a sharp but pleasant taste and texture to mixed salads, when eaten young. Short green pedals with dark red viens that is a hardy perennial that is grown annual.
Selecting and Buying
Preparation and Use
Blood sorrel when very young is great in salads and has a lettuce taste to it, older blood sorrel is used in making great soups or melted in butter to make sauce for fish. Adds zest to lettuce, corn salad and purslane in a mixed salad.
Conserving and Storing
Store in air tight container in cool temperatures in the refrigerator for 5-7 days.
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