Red Veined Sorrel Microgreens and Baby Leaf

How to Grow Red Veined Sorrel

Red veined sorrel, also known as bloody sorrel, is a part of the buckwheat family. This microgreen variety is filled with vitamins and minerals, with great antioxidant properties. They’re often used as a garnish because of their unique, bright green leaves with vivid red veins and their tangy flavour.

In this article, you’ll learn how to grow red veined sorrel microgreens & baby leaf.

Microgreen growing guide:

Equipment you will need:

  • 1 x 10×20” tray (hole) or a few small pots
  • 3-5 grams of red veined sorrel seeds
  • Organic soil
  • Vermiculite
  • Liquid fertilizer


  • Sorrel doesn’t grow well if there is high humidity. Ensure good ventilation in your growing space
  • This variety grows best in temperatures around 18-20ºC
  • Feed your growing tray/pots with liquid fertilizer every 7-10 days, as this will provide nutrients to your plants that are necessary for growth

Growing method:

  1. Fill tray/pots with high quality, organic soil
  1. Sow your seeds
    • Evenly spread your seeds across the surface of soil in pot
    • OR space a few seeds around 2cm apart within your growing tray
  1. Add vermiculite to the surface of the soil
    • Add this on top of the seeds
    • This increases water and nutrient retention while aerating the soil
    • Only add a small amount of vermiculite (thin layer) as the seeds are small and it could smother them
  1. Mist surface of vermiculite/soil with water
    • This should be done every day and night until germination (which should occur at around a week)
  1. Place pots in full sunlight
    • If possible, place your tray/pots outside to receive full sun (6-8 hours a day), until they germinate
  1. Once germination occurs
    • Move inside either within a greenhouse setting or along a windowsill where your plants will still receive 6-8 hours of sun per day
  1. Harvest
    • Once your sorrel microgreens reach an appropriate size, it’s time to harvest!


Mature sorrel growing guide:

Although sorrel microgreens are a tasty addition to many dishes, many growers also choose to grow their sorrel into mature plants. These leaves are often cooked into soups, stews or pasta dishes as their lemony tang can make a nice addition to accompany different foods. However, it should be known that although this microgreen variety may be enjoyed when uncooked, their adult leaves should certainly be cooked, otherwise they can be too spicy to eat.


  • Sorrel prefers a soil pH of around 5.5-6.8
  • Prefers direct, full sunlight when grown outdoors
  • Divide your plants every 3-4 years to renew them
  • They grow well alongside strawberries
  • Aphids are known to attack sorrel, they can be controlled by pinching out infested areas or hosing the aphids off of the plants

Growing method:

  1. Sow seeds
    • Choose an area of your garden that receives full sunlight, they grow best in well-draining, nutrient rich soil
    • Add aged compost to your garden beds prior to planting
    • As sorrel is a hardy variety, their seeds should be sown in your garden around 2-3 weeks before the average date of the last frost in spring
    • Sow seeds around 12mm deep and around 5cm apart
  1. Feed your sorrel
    • Add aged compost to your sorrel midseason
  1. Thin seedlings 
    • It is recommended to thin successful seedlings when your plants are around 6-8 weeks old. This means removing ones that were planted too close together, so that the strongest ones will continue to thrive. Replant them 50cm apart
  1. Divide plants 
    • Divide established sorrel plants in spring
    • If you don’t want them to reseed (which they’re prone to doing), choose male plants (without flowers)
  1. Harvest
    • When your sorrel is around 60 days old (10-12cm tall), you can harvest their leaves
    • Remove their flowers before they mature to ensure the plant continues to produce new leaves into the fall
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