Red Veined Sorrel leaves can be used in moderation as a salad green to add colour and a delicious lemony tang. The youngest leaves are best for this purpose as this is when they’re at their most tender and least bitter. Red Veined Sorrel can be eaten cooked, discarding the cooking water will reduce the sourness of the leaves as the oxalic acid will leech out into the water during cooking. Cooking will also reduce the bitterness of older leaves. Plants with a high oxalic acid content can be problematic for people who suffer from kidney stones, avoid eating the raw leaves if this applies to you.
Red Veined Sorrel Leaves directly sourced from our farmers at Bali Pick Fresh
The price per pack contents 50 pcs