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    Sorrel, Red Veined - microgreens seeds

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    43,00 zł
    43,00 zł
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      The chef's secret weapon: lime-green leaves, crimson veins, and a tangy citrus hit that transforms any plate.

      Intermediate difficulty — rewarding for growers who enjoy a slow-burn project; striking visual impact makes every tray worth the patience.
      Germinates in 3–10 days; ready to harvest in 20–30 days — slower than most microgreens, but the spectacular result is worth every extra day.
      Rich in vitamins A, C, and K, plus iron, calcium, potassium, and polyphenols including quercetin — nutrient-dense at only ~22 calories per 100g.
      Delivers a bright, tangy lemon-kiwi flavour perfect as a fine-dining garnish, in salads, on fish dishes, or stirred into sauces and vinaigrettes.
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      Details

      The chef's secret weapon: lime-green leaves, crimson veins, and a tangy citrus hit that transforms any plate.

      Intermediate difficulty — rewarding for growers who enjoy a slow-burn project; striking visual impact makes every tray worth the patience.
      Germinates in 3–10 days; ready to harvest in 20–30 days — slower than most microgreens, but the spectacular result is worth every extra day.
      Rich in vitamins A, C, and K, plus iron, calcium, potassium, and polyphenols including quercetin — nutrient-dense at only ~22 calories per 100g.
      Delivers a bright, tangy lemon-kiwi flavour perfect as a fine-dining garnish, in salads, on fish dishes, or stirred into sauces and vinaigrettes.
      FULL SPECIFICATION TABLE

      General Specification

      Common Name Red Veined Sorrel, Bloody Dock, Blood Sorrel, Spinach Dock
      Botanical Name Rumex sanguineus
      Seed Type Open-pollinated, non-GMO
      Stem/Leaf Color Lime-green leaves with vivid deep-red veins; red colouration intensifies under bright light
      Flavor & Texture Bright, tangy lemon-citrus flavour with notes of kiwi fruit; slightly succulent and juicy stems, tender cotyledon leaves
      Seed Count per 10g approximately 12,000–15,000 seeds per 10g

      Cultivation Data

      Difficulty Intermediate — slower to germinate and grow than most microgreens; requires attention to spacing, moisture, and light
      Preferred Medium Quality potting mix or coconut coir; mix of both works well. Soil/coco preferred over hydroponics. Supplement with dilute liquid fertiliser for nutrient-poor media.
      Seeding Density (1020 tray) 3.5g per 1020 tray (25×50cm)
      Seeding Density (10x10 cm) 0.28g per 10×10cm
      Expected Yield Light to moderate — small, delicate leaves; grown primarily for quality and visual impact rather than bulk yield
      Soaking No soaking required. Optional: pre-chill seeds at 5°C for 5 days before sowing to improve germination uniformity.
      Blackout Days 5–7 days under a weighted cover tray at 22–25°C
      Watering, pH & Temp pH 6.0–7.0; soil temperature 22–24°C during germination, reduce to 16–18°C after sprouting; ambient air 18–24°C. Bottom-water after germination to prevent damping off; avoid overhead watering once seedlings emerge.
      Sprouting Time 3–10 days
      Harvest Time 20–30 days from sowing, when seedlings reach 5–8 cm tall and red veining is clearly visible

      Health & Nutrition

      Vitamins High in vitamin C (approx. 48mg per 100g, ~80% of daily recommended intake), vitamin A (beta-carotene), vitamin K, and several B vitamins
      Minerals Iron, calcium, potassium, magnesium
      Notable Compounds Oxalic acid (responsible for tangy flavour; consume in moderation — can inhibit calcium absorption in very large quantities), polyphenols, flavonoids including quercetin, dietary fibre
      Health Benefits Antioxidant-rich — polyphenols and flavonoids help combat oxidative stress. Vitamin C supports immune function and collagen production. Vitamin K contributes to bone health and blood clotting. Iron supports oxygen transport. Very low calorie at approximately 22–23 kcal per 100g. Note: individuals prone to kidney stones or those with kidney conditions should consume in moderation due to oxalic acid content. Pregnant and breastfeeding women should consult a doctor before consuming regularly.
      ABOUT

      Red Veined Sorrel (Rumex sanguineus) is one of the most visually stunning microgreens you can grow — lime-green baby leaves threaded with vivid crimson veins that deepen in colour under bright light, making each tray look like a living work of art. The flavour is a bright, lip-tingling citrus tang, somewhere between lemon zest and kiwi fruit, with a juicy, slightly succulent texture that dissolves cleanly on the tongue. Chefs use it as a finishing garnish on fish, seafood, veal, and egg dishes — anywhere a squeeze of lemon would go, these microgreens go better, adding colour and freshness in one move. If you want to grow something that genuinely stops people in their tracks at a market stall or restaurant pass, this is the variety to start now.

      GROWING INSTRUCTIONS
      1 Pre-chill your seeds for about 5 days in the fridge at 5°C before sowing — this simple stratification step boosts germination consistency and gives you a much more even tray. You won't regret taking the extra time.
      2 Fill your tray with roughly 2–3 cm of quality potting mix or coconut coir, smooth it level, and mist the surface until evenly moist but not waterlogged. Sorrel seeds are tiny and need good contact with damp growing medium to wake up.
      3 Broadcast the seeds evenly across the surface — aim for seeds spaced 3–6 mm apart with no overlapping. Gently press them in for good soil contact, then cover lightly with a thin layer of vermiculite or coir. Because sorrel seeds are so fine, if you're using a nutrient-free medium like pure coco coir, mix in a dilute liquid fertiliser from day one.
      4 Place a second tray on top as a blackout lid, add a light weight (up to about 2 kg), and keep in a warm spot at around 22–25°C — a heat mat is ideal. Leave undisturbed for 5–7 days. When you peek underneath after day 5, you should see pale, eager little sprouts pushing upward: that's your cue.
      5 Remove the blackout cover and move the tray immediately into bright light — a grow light positioned 30–50 cm above works beautifully. Watch the magic happen: within 24–48 hours those pale sprouts will green up and the first hints of red veining will appear in the stems. Air circulation is essential here to prevent damping off, so switch on a small fan nearby.
      6 Water from the bottom by placing the tray in a shallow container of water for 10–15 minutes every 1–2 days, then removing it. Avoid wetting the leaves. If using a low-nutrient medium, continue bottom-watering with a very dilute fertiliser solution — sorrel is a slow grower and will exhaust a plain medium before harvest.
      7 Harvest when your microgreens are 5–8 cm tall and the red veining is bold and vivid — typically 20–30 days from sowing. Snip just above the soil line with clean scissors, preferably in the morning for the brightest flavour. Handle the delicate leaves as little as possible, and serve fresh the same day if you can — the colour and tang are at their peak right after cutting.

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