What we love about this perennial herb is that the tart lemon tasting leaves retain this unique flavor even when the heat is applied and of course, its pretty colors.
The name probably comes from these bloody veined appearance on the leaves.
Dock Bloody Sorrel originated in the Mediterranean region and are used in many dishes there, from soups to salads.
It is known by other names as well, such as bloodwort, wood dock, bloody sorrel, bloody dock, and red-veined sorrel.
At home, we love to harvest their leaves young for salads when they are more tender.
As it grew older, the texture is thicker, sourer (intense lemon tasting), and slightly bitter.
At this stage, we’d preferred to cook them.
The lemon tasting leaves add an interesting kick to a bowl of traditional Japanese ramen broth!
Growing Notes & Observations
These seeds took about 10 days to germinate in a wet and warm environment.
We sowed these seeds on December 5, 2019, at 3.20 pm and they germinated on the 15th, about 10 days.
Dock Bloody seedlings were green when they started.
See how tiny they were once settled into hydroponic sponges?
They started out as green seedlings.
True leaf showed on December 26, 2019, about 11 days after germination.
A pink line showed on the first true leaf.
The pink line on true leaves deepened to almost purple.
The older leaves have a pointy tip.
The deep red tint is evident on the stalks as well.
This is a cut and grows plant and new leaves replaced themselves within two weeks.
Our vegetables and herbs are grown on windows to save space.
WORKSHOPS on growing vegetables + herbs in liquid-based are available.
LIMITED SEEDS in SHOP.