Nasturtium Flowers

Red Veined Sorrel is one of the most attractive herbs with its lime-green leaves with dark red veins. These versatile leaves are velvety and crisp, perfect for salads, soups and entrees. History Red Veined Sorrel is indigenous to Europe as well as Asia. This plant has dark-red stems and veins, suggestive of dripping blood. The botanical epithet is from the Latin sanguineus meaning "blood-red". Sorrel is a cleansing herb that has been used for culinary and medicinal purposes. Sustainability & Food-Safety Red Veined Sorrel is cultivated in a socially responsible manner using environmentally friendly biological crop-protection systems. Grown in an ultra-hygienic and sustainable environment, Red Veined Sorrel is produced under strict HACCP guidelines and only need to be rinsed under water.

Our partner grows their specialties according to strict HACCP food safety guidelines, in a socially responsible culture with biological crop protection. Their microgreens are packed in Safe-T-Fresh™ tamper evident clamshells, ensuring freshness and incomparable food safety.

Shiso was first used as an herb in China, but migrated to Japan in the eighth century. Shiso Leaf Green is called Oba in Japan. It was originally grown for lamp oil. The seeds of the plant were crushed to make the oil, but this was expensive, so the practice died out when other oil sources were found. Then the plant had a second coming when it was discovered to be an asset both in the kitchen and the medicine cabinet. In Japan, there is almost no fish dish without one or a few leaves. The main reason is that, next to its good taste, the leaf is considered as a stimulant to the intestines and could help protect against (mild) food poisoning. 

Culture: Socially responsible culture with biological crop protection

Packaging: 25 or 50 leaves