«Bloody Dock» - Organic Sorrel Seeds
Rumex sanguineus, known by a number of different common names including bloody dock or red-veined dock, is a tap-rooted rosette-forming perennial of the buckwheat family that typically grows in a rounded foliage clump to 18” tall and as wide.
Organic «Bloody Dock» Sorrel (Rumex sanguineus)Rumex sanguineus, known by a number of different common names including bloody dock or red-veined dock, is a tap-rooted rosette-forming perennial of the buckwheat family that typically grows in a rounded foliage clump to 18” tall and as wide.
It is native to ditches, clearings and forests in Europe and Asia, but has over time escaped gardens and naturalized in certain areas of the U. S. and Canada. It is primarily grown as a decorative foliage accent to showcase its oblong to lance-shaped medium green leaves (to 6” long) which are prominently veined with contrasting red to purple.
It is also sometimes grown in vegetable/herb gardens for harvest of its edible young leaves. In early summer, tiny star-shaped flowers appear in panicles atop reddish-tinged stems growing to 30” tall. Flowers emerge green, but mature to reddish brown. Flowers are followed by reddish-brown fruit.
How to GrowGarden sorrel (Rumex acetosa) and French sorrel are the two cultivated varieties of the herb. Garden sorrel needs damp soils and temperate conditions. French sorrel performs best when it is grown in dry, open areas with inhospitable soils. The plants have very deep and persistent tap roots and grow well with little attention. Planting sorrel from seed or dividing the roots are the two most common ways to propagate the herb. Sorrel will usually bolt when temperatures begin to soar, usually in June or July. When this happens, you can allow the flower to bloom and enjoy it, but this slows the production of leaves. If you want to encourage larger and more leaf production, cut the flower stalk off and the plant will give you a few more harvests. You can even cut the plant to the ground and it will produce a full new crop of foliage.
HarvestingSorrel can be used from late spring until fall, with management. Harvest only what you need from the plant. It is much like lettuce and greens, where you can cut the outer leaves and the plant will continue to produce foliage. You can begin to harvest when the plants are 4 to 6 inches tall. The smallest leaves are best in salads and add an acidic tang. The larger leaves are more mellow. The herb is a traditional accompaniment to eggs and melts into creamy soups and sauces.