Description:  The foliage of blood-veined sorrel is the attraction to this plant.  Leaves are light green with strong maroon-colored veining.  The blooms are panicles of tiny, star-shaped flowers that start out green and turn red-brown.  The rosette of leaves grows to about 15 inches, flower stalks an additional 12 inches with a spread of about 12 inches.

History: Blood-veined sorrel received its name from the distinctive red veins in the leaves.  An herbaceous plant originating in the Mediterranean, it is a culinary and a pot herb.  The mature flowers of the plant are also used in dried flower arranging.

Propagation: Grow blood-veined sorrel easily from seed or divide in spring.

Growing Conditions:  Blood-veined sorrel prefers partial shade to partial sun; soil should be moist.

Pests and Diseases: Aphids.

Other names:  Bloodwort, Bloody Wood Dock, Red Dock.

Medicinal Uses: The root is astringent.  An infusion is useful in the treatment of bleeding.  The root is harvested in early spring and dried for later use.  A decoction of the leaves is used in the treatment of several skin diseases.

Other uses:  The youngest leaves are edible, taste like spinach or chard, and add considerable color to a salad.  It is worth growing a row of them in a vegetable garden as a food crop, thought the leaves do quickly toughen.  Dark green to brown and dark grey dyes can be obtained from the roots of many species in this genus.  They do not need a mordant.