Rumex sanguineus (Blood Sorrel)

Best known as Blood Sorrel, the rich red veins contrasting nicely with the lime-green leaves. Equally useful in the flower bed or vegetable garden.

In summer it has blooms of flowers that turn from pale green to a red/brown colour, followed by dark brown seed heads.

This hardy perennial looks good in the flower border or is a useful addition to the vegetable garden, where it can be treated as a cut-and-come-again crop, and leaves may even be harvested in mid-winter. 

Sorrel leaves have a tangy taste, with hints of citrus. They may be harvested as a baby leaf and used in salads, but can also be harvested when mature and cooked like spinach. Sorrel works well as an accompaniment to fish, meat and egg dishes, and as an ingredient in soup and gratins. Leaves may also be added raw to dishes. 

Will seed itself freely if allowed. Remove seed heads before they ripen if you don't want this.

Height and spread: 30cm x 30cm 

Common name(s): Blood Sorrel, Blood Dock, Bloodwort, Red-veined dock, Red-veined sorrel, Wood dock.