Sorrel Red Veined - NOT AVAILABLE TO WA

The name is derived from the French word for ‘sour’, for its tangy, lemony flavour. Commonly used to add a lemony twist to salads but can also be cooked which makes the leaves rich and delicious. Pair with seafood or make into a traditional soup.

CAN BE USED IN:

SALAD – SOUP – SAUCE – SAUTE – STEAM – STUFFING

SOWING DIRECTIONS

When
All the seasons in a year round.
Where
Directly into well-prepared garden soil or pots.
How Sow
Sow 5mm (1/4in) deep, cover with fine soil, firm down gently.
Care
Keep moist and feed every 2-3 weeks with liquid fertiliser. Harvest Pick leaves from 4 weeks as required.
Harvest
0 -20 weeks from sowing
Sow:
-Spring
-Summer
-Autumn
-Winter
Harvest:
0 -20 weeks from sowing
Soil type:
-fertile
-well drained

Availability: In stock

$4.35

Sorrel & Parsley Pesto Pasta

Ingredients

  • 2 cups coarsely chopped fresh sorrel
  • 1/3 cup packed fresh parsley leaves
  • 2 garlic cloves, roughly chopped
  • 1/3 cup freshly grated parmesan
  • 1/4 cup pine nuts
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 500 g pasta

Instructions

  1. In a food processor blend the sorrel, parsley, garlic, parmesan, pine nuts and oil.
  2. In a pot of salted boiling water, add pasta and cook till al dente.
  3. Drain into a colander, retaining ½ cup of hot water in the saucepan then stir in the pesto.
  4. Add pasta and stir through till well coated.