Sorrel is a wonderful, most underutilised leaf vegetable. Used sparingly it adds acidity to a mixed salad which is surprising as it is refreshing, and in soups and stews it adds a dimension which once gotten used to, is sorely missed when it is absent. In a lamb stew it easily takes the place of waterblommetjies for those who are deprived of waterblommetjies. The ‘red’ variety has deep maroon coloured veins, and smaller leaves. Also useful in a mixed salad.
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