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BLOOD SORREL (Rumex sanguineus var. sanguineus), also known as Bloody Dock, is a beautiful heirloom version of the more often-seen culinary green or aromatic herb claimed by the Italians and the French and cultivated for centuries. This variety has an upright growth of deep red-veined dark green leaves. Stunning in the garden, especially when the sun hits it! It is also incredibly heat-tolerant (although you do need to keep it well-watered) - it didn't bolt like my regular garden sorrel did after weeks of triple-digit heat this spring. Sorrel has a unique lemony flavor due to the high oxalic acid content (so if you have kidney or bladder stones, this is not one for you). The colorful leaves are traditionally used to create a savory sauce used over fish and meats, or to make sorrel soup. But if picked at the baby stage this variety adds piquancy and beautiful color to your salads. Sorrel has laxative properties, so consume lightly. A perennial once established, grows to 12", but it is the newer, most tender leaves you want to pluck for your kitchen as their taste is more fruity (some liken it to kiwi) without the bitterness that builds in the mature leaves. Perennial, and it is the last thing to die back in the Fall and the first to emerge in the Spring. Grows easily in zones 4-8. You will receive one live plant in a 4" pot shipped at the appropriate time for transplant in your growing zone.

MEDICAL BENEFITS: High Vitamin A content boosts eye health and helps to prevent macular degeneration and cataracts; general digestive tonic; High Vitamin C content boosts immune system; High Iron content boosts circulation and energy and helps to prevent anemia.

NOTE REGARDING OXALIC ACID: Consumed occasionally, no problem. But oxalic acid binds calcium and so regular consumption can lead to nutritional deficiency. The acid is reduced by cooking, so better to eat as a cooked green than salad green. And oxalic acid can aggravate rheumatism, arthritis, gout, kidney stones and hyperacidity.

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