Blood Sorrel, Red-Veined Dock
(Rumex sanguineus) A beautiful perennial sorrel hardy all the way to zone 4. Emerges early in spring, before most other crops,with young leaves for salad, and keeps pumping out leaves all summer if you keep cutting them for soups, stir-fry, sauces, or any dish that likes a bit of lemon zing. (tea as well). Like all sorrels, it has a lemony acidic flavor like spinach with lemon squeezed on it. In my Alaska homestead, we used sorrel instead of lemon on fish, in salads, and in cooked dishes. Beautiful in a flower garden. If you want baby leaves for salad continually, you can do what commercial growers do and keep succession-sowing it as an annual. Or you can put it in a bed with perennials and use it as a cut-and-come-again standby for more mature leaves. 200 seeds