Red-Veined Sorrel

About this plant. Red-veined sorrel (Rumex sanguineus), also called bloody dock, is a perennial with a rosette of oblong leaves marked with dark red veins. It is native to Europe and parts of northern Iran and is grown mainly for its ornamental foliage, though its young leaves can be eaten.

The plant forms a tight rosette about a foot tall from a deep taproot. Its leaves are lance-shaped and show a network of red to purple veins.

Sowing. Sow seeds directly in the ground in spring; another page advises planting seeds in spring. Choose a spot in full sun or partial shade, in well-drained soil. The plant does best in moist, well-drained soil.

Division. You can also propagate it by division in early spring; division is listed as a recommended method.

Trimming. Cut back the flower stalks after flowering to avoid self-seeding. Trimming can encourage bushier leaf growth and prevent heavy self-seeding.

Upkeep. The plant needs little care. Remove the old foliage in spring before new leaves emerge, and fertilize once a year in spring. It is considered low maintenance.

Pests and disease. Slugs and aphids may bother it. One page also lists rust and powdery mildew, while another says it is generally disease-free.

Self-seeding. Without trimming, it can self-seed heavily.

Skin irritation. The foliage may irritate the skin of sensitive people.

Leaves. Young leaves are edible raw or cooked and have a tart flavor. Tender young leaves taste somewhat like spinach or chard with a hint of lemony tartness.

Older leaves. Older leaves become tough and bitter, so harvest the young leaves.

Eating. Don’t eat large amounts of this plant. It contains oxalic acid, and overeating may cause mild stomach upset.

Handling. Wear gloves when handling the plant. Sensitive people may get skin irritation from the foliage.

Pets. The plant is harmful to pets only if they eat large amounts.