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It may look like spinach but the delightful tang of sorrel is a taste all of its own.

Produced in:Kent


Chegworth Valley says:

Luscious and lemony, the key to using this underappreciated leaf is balance - temper its bite in a creamy sauce to pair with fish or chicken or use starchy red lentils to cushion its startling sourness in a soup. Shred into omelettes and risottos or

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Storage Information

Leaves are best used within a day or two; keep them in a plastic bag in the vegetable drawer of the fridge. Sorrel does not dry well, but leaves can be frozen.

Meet Chegworth Valley


‘Farmdrop links us with people who share our passion for great quality food and drinks. And having orders placed direct to us means there is no risk and no waste.’

­David Deme, Chegworth Valley

Chegworth Valley, owned and run by two generations of the Deme family, is famous for its award-winning juices. They also supply

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