Sorrel Weight:200 g Do not over-water

Do not over-water

Anthurium prefers bright indirect light

If a recipe calls for a sprig of thyme

keep in mind that carry-over cooking will continue to soften the veggies a bit once they've come out of the oven so plan accordingly

the leaves are used for their flavor in many Thai and Southeast-Asian dishes

Sorrel Weight:200 g Do not over-waterSorrel is a very tangy, sour herb used as a decorative edible. Smaller leaves can be used in salads, but mature leaves can be cooked like spinach. Leaves may also be added raw to dishes. Mainly used in soups, sauces served with grilled vegetables, and sprinkled on boiled potatoes. The young leaves are a good addition to a mixed green salad. Red Veined Sorrel has the most beautiful leaves with a mild tartness and crisp texture. A Chefs favourite.