Red Veined Sorrel
The signature fine-dining garnish of London’s Michelin kitchens. Electric lime-green leaves traced with deep crimson veins and a sharp citrus snap.
- Tray Yield:
- 140g–180g per living 1020 tray (high leaf count)
- Counter Shelf-Life:
- 14+ days living on counter (7–10 days pre-cut in humidity clamshell)
- Growing Substrate:
- Organic OMRI Coconut Coir
- Harvest Schedule:
- Weekly precision harvest
Why Choose Living Red Veined Sorrel Over Supermarket Greens?
Slow-grown over 16 days in our temperature-controlled South London vertical farm, Red Veined Sorrel is an architectural masterpiece for the plate. Its natural oxalic acid content imparts a bright lemon-rind and green-apple acidity that pairs effortlessly with delicate white fish, scallops, and rich butter sauces.
How to Use Red Veined Sorrel in Your Kitchen
- ✓Place individual baby leaves with tweezers on crudo, seafood starters, and canapés
- ✓Use to introduce bright citrus acidity to rich dishes without adding liquid lemon juice
- ✓Garnish artisanal desserts featuring white chocolate, berries, or citrus curd
Flavor & Sensory Profile
Bright, citrus-tangy green apple and lemon zest acidity with crimson-veined leaves
Signature Chef Pairings:
- Fine dining tasting menu plating
- Halibut, turbot & seabass crudo
- Whipped goat curd crostini
- Lemon sole with brown butter
Concentrated Micronutrients
- ⚡Concentrated Vitamin C
- ⚡Polyphenol Antioxidants
- ⚡Natural Organic Acids
Order Red Veined Sorrel in London & Surrey
Verify your postcode below for direct doorstep van delivery from our Purley (CR8) farm or commercial chef dispatch.
Check Delivery Availability in London & Surrey
We harvest at dawn to deliver hyper-fresh, living greens across London.
Frequently Asked Questions: Red Veined Sorrel
Can restaurants request specific leaf sizes for Red Veined Sorrel?▼
Yes. For wholesale chef accounts across London, we harvest micro-leaf sorrel at 14 days (2–3cm jewel leaves for tweezer plating) or 18–21 days (4–5cm leaves with bold crimson veining).
Why is living Red Veined Sorrel preferred by head chefs?▼
Kept on a living coir pad on the pass, Red Veined Sorrel stays turgid and glossy under kitchen heat for over two weeks, eliminating the mid-week waste common with imported plastic punnets.
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