Red Veined Sorrel

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.

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. History Studied by Darwin in early 1860 among other climbing plants, and introduced as an important part of South Eastern Asian Cuisine. Benefits Vitamins A, C and Folic Acid.

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