Bloody Dock

Family: Polygonaceae Leafy Green

Begin with a bright, tangy snap—Bloody Dock sorrel unfurls with a vivid, wine-red flush and a lively, lemony bite that feels both refreshing and bold.

The leaves are tender and succulent, with a crisp, juicy texture that holds its character in fresh salads and quick sautés, and shines in sauces, soups, and pickles where its red-tinged tang can take the lead. Ready in about 40 days, it’s a fast, flavorful favorite for gardeners who want color and zing in every harvest.

Light: Part SunMaturity: 40 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	45
Min Night Temp (°F)	30
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Bloody Dock sorrel brings a tart, lemony snap with enough succulence to stay crisp in salads and still read as bright when it wilts. Use it like a red-hot acid—blink-and-you-miss-it—then round the edge with butter, dairy, or eggs so the tang lands clean instead of biting.

Best Uses

fresh salads where it stays snappy under light dressing
quick sauté or wilted greens—finish with butter and salt for a clean, tart sheen
sorrel soups or blended purées where it turns silky and red with a sharp lift
quick pickles or brined tosses for a tangy red-tinged bite

Flavor Profile

lively lemony tang crisp, juicy, succulent leaves wine-red, sharp acidity that perks up the palate refreshing bite that stays bright in quick heat

Kitchen Pairings

butter crème fraîche or sour cream eggs (soft-scrambled or poached) salmon shallot goat cheese

Frequently Asked Questions

What pest or disease commonly affects Rumex sanguineus (bloody dock), and how can I treat it?

Bloody dock is prone to leaf spot and blight-like lesions when leaves stay wet, especially in humid weather. Water at the soil line and remove badly spotted leaves early; if spots spread, spray with a copper-based fungicide labeled for edible greens and repeat according to the label. Watch for slugs and leaf-chewing insects on young growth—hand-pick at dusk or use a physical barrier or slug bait that’s appropriate for vegetable gardens.

How often should I water Rumex sanguineus during its main growing phase?

During active leaf growth, keep the soil consistently moist but not waterlogged—aim for evenly damp soil from about the time seedlings establish through maturity (around weeks 2–6). In part-sun beds, this often works out to roughly 1 inch of water per week total, split into 1–3 waterings depending on rainfall and heat. If the leaves start to curl or look dull and limp, water immediately; if the crown sits in soggy soil, reduce watering to prevent disease.

How do I know when to harvest Rumex sanguineus (bloody dock)?

Harvest when leaves are tender and about 6–10 inches long, typically around 35–40 days from sowing. Pick outer leaves first, leaving the center to keep producing, and harvest before leaves get too mature and tough. If leaf petioles become very thick or bitterness increases, stop taking older leaves and switch to newer inner growth.