Bloody sorrel is a beautiful ornamental and traditional salad plant. With its red veined leaves and red stems it's a great addition to any herb and vegetable garden, as well as in your salads. It is a very straightforward and unpretentious perennial plant whose leaves can be eaten fresh as a salad when young or blanched like spinach. Its flavor is much milder than that of green sorrel. Sow in rows from March to May or on autumn. The seeds needs light to germinate, so cover only lightly with soil, it is important that the soil does not dry out.