Botanical Name: Rumex sanguineus
Family: Polygonaceae (Buckwheat family)

What We're Growing:
We grow red-veined sorrel for its striking color and lemony tang. Its vibrant foliage adds beauty to garden beds and flavor to spring dishes.

How We Use It:
We harvest young leaves for salads, herb blends, and garnishes. Its bright, citrusy taste is perfect with fish, eggs, and cultured dairy.

Why It’s Good for You:
Sorrel is rich in vitamin C, iron, and oxalic acid, which give it its signature tang. Traditionally, it has been used to stimulate digestion, cleanse the blood, and cool the body.

Its sour flavor signals liver-stimulating properties, helping to support bile flow and gentle detoxification.

In the Garden:
Red-veined sorrel thrives in cooler weather and partial shade. It’s a perennial in many climates, and regular harvesting helps prevent bolting.

Fun Fact:
Red sorrel was historically used in herbal medicine to quench thirst, reduce inflammation, and support liver detoxification, especially in spring.