Rumex sanguineus
Red Panda Sorrel microgreens (Rumex sanguineus) are one of the most visually arresting crops in the ChefPax lineup — and one of the most distinctive in flavor. Grown from surface-sown coco coir seeds in 5×5 trays with a 3–4 day blackout and a long 18–28 day growing period, Red Panda Sorrel develops deep maroon stems with vibrant green leaves and a flavor that stands completely apart from any other microgreen we grow.
The flavor is lemony, tart, and bright — the oxalic acid in sorrel creates a clean, tongue-tingling acidity that functions as a natural acid replacement in dishes where you'd otherwise reach for lemon juice or vinegar. French cooking has long valued mature sorrel for this property; the microgreen form delivers the same flavor at a smaller scale, with the added visual impact of the striking maroon stems.
In Austin, sorrel microgreens have attracted chefs working in French-influenced kitchens and home cooks who discover that a small pinch of sorrel can replace the lemon squeeze on a piece of fish or a dressed salad. They're also exceptional in herbal teas — steep the microgreens briefly in hot water for a naturally lemony tisane with no added citrus needed.
Red Panda Sorrel microgreens taste lemony, sweet, and tart simultaneously — the oxalic acid creates a clean, bright acidity that tingles slightly on the tongue in a pleasant way. The flavor is distinctive and assertive: you know immediately that you're eating sorrel. The maroon stems and veins contrast beautifully against the green leaf tissue, making this one of the most visually striking microgreens when used as a garnish.
Sorrel microgreens are rich in vitamin C, vitamin A, and iron — notably high iron content for a leafy green. They contain oxalic acid (the source of the lemony flavor), which in moderate quantities is safe but should be noted for individuals managing kidney stones or oxalate sensitivity. The magenta pigment in the stems comes from betacyanins, the same antioxidant compounds found in beets.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Sorrel microgreens are grown in 5×5 and 10×20 formats. The 5×5 is refrigerated and best used within 4–5 days; the 10×20 live tray stays fresh 7–10 days on the counter. Handle gently — the stems bruise easily and maroon color fades at bruise points. Cut above the mat with clean scissors and use immediately for maximum visual and flavor impact.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
We're building dedicated sorrel microgreens recipes for this page. In the meantime, these recipes from similar crops are a great starting point:
Browse all microgreens recipes →The lemony, tart flavor comes from oxalic acid — a naturally occurring organic acid found in many plants, including spinach, rhubarb, and chard. In sorrel, the oxalic acid concentration is particularly high, which is why it's been used as a natural acid ingredient in cooking for centuries. In moderate amounts in a balanced diet, dietary oxalate from sorrel microgreens is safe for most people.
As a flavor accent, yes — sorrel microgreens add a similar bright acidity to lemon juice. They work particularly well in salads where you want an acidic element with visual appeal, and in sauce preparations. They won't provide the volume of liquid that lemon juice does, so they're better as a flavor complement than a direct volume-for-volume replacement.
Try sorrel microgreens on simply prepared fish, in a French-style dressing with shallots and Dijon, or steeped briefly in hot water as an herbal tea. Our pea shoot recipes provide a good framework for light, fresh-flavored microgreen applications that sorrel adapts well to.
