Red-Veined Dock

Rumex sanguineus

If used as a vegetable, only the tender young leaves are edible raw, with a flavour like spinach or chard and a hint of lemony tartness. The young leaves can also be cooked and used similarly to spinach or chard. Red-veined dock is very ornamental, an attractive addition to any edible landscape!

Water: Adaptable, moderate to moist soil, and can even tolerate bog

Hardiness: Frost Hardy

Habit: This herbaceous perennial produces a tightly packed rosette of leaves about 1' tall from a deep taproot. The medium green lanceolate leaves are distinctively marked with an intricate network of colorful veins of red to purple. Flower stalks grows to 3' tall.

Light: Full Sun to Partial Shade

Soil: Does best in rich soils

Origin: Europe to Southwest Asia and Northern Africa

Red-Veined Dock