Rumex sanguineus
Bloody Sorrel (also known as Red Sorrel) really packs in the possibility. A beloved warm climate alternate to cranberries, sorrel’s young leaves, and flowers are edible. Have sorrel on hand to liven up your living quarters or next culinary adventure.
Sprouts in: 1 - 2 weeks
Harvest in: 4 - 8 weeks
- Bloody Sorrel is heat sensitive and grows best at 18 - 24 °C / 64 - 75 °F. If the temperature is higher than 24 °C / 75 °F, then germination is inhibited.
- You may start harvesting single leaves in about three weeks after planting or harvest the whole plant after one month of growing - it is up to you.
- Harvest all Bloody Sorrel before two months of age (before 40 days), only then has the best taste and the highest nutritional value.
- If Bloody Sorrel ages more than two months it may lose its signature sour flavor.
- Attention! The plant is entirely red and the red-colored juice may stain your skin and clothing while harvesting.
