Sorrel Bloody Seeds

Sorrel Bloody (Rumex sanguineus) makes a colourful, leafy perennial rosette with green leaves traced by fine red veins. Pick tender young leaves for a tangy accent in the kitchen, or enjoy the plant as an edible edge to a herb bed or container.

Ready to grow red-veined sorrel for your kitchen? Follow our Sorrel Bloody Grow Guide for sowing, spacing, regional care and young-leaf harvest advice.

Quick Grow Facts

• Scientific name: Rumex sanguineus (red-veined or bloody sorrel)
• Growth form: Leafy perennial rosette, commonly 40–60 cm tall; flower stalks can be taller
• Position: Sun or partial shade; give afternoon shade in fierce heat
• Sowing depth: About 1 cm in fine, moist, free-draining soil or seed mix
• Germination: Commonly one to two weeks around 15 °C; conditions vary
• Final spacing: Thin or transplant plants 20–30 cm apart
• Harvest: Pick a few young outside leaves once the plant is established

Growing and kitchen notes

Use seed sold for sowing to grow plants, not as food or sprouts.

Sow directly or raise seedlings in modules, then harden them off before planting out. Keep the seed zone moist, give established plants steady moisture without waterlogging, and remove flower stalks if you want to favour young leaves. In hot regions, a milder sowing spell and afternoon shade help; in colder gardens, protect young plants from severe frost.

Use washed young leaves sparingly in salads or cooked dishes. Sorrel contains oxalic acid: avoid large amounts, and seek medical dietary guidance if you have been advised to limit dietary oxalates.

Brought to you by Ubuntuberg Seeds.