General
Blood sorrel looks very decorative with its (blood-)red veined leaves. Like its relatives, common sorrel and French sorrel, it's a perennial – but unlike them, it doesn't taste sour.
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In autumn, the sorrel dies back and usually pushes out fresh leaves again by early April.
Facts and figures
Times
SummerDirect sowing from Early March to Late June. Transplant to bed from Early March to Late June. Pre-grow about 30 days before planting out, approximately between Early February and Late May. Harvest begins around Mid April and continues until Late October.
AutumnDirect sowing from Early August to Late August. Transplant to bed from Early August to Late August. Pre-grow about 30 days before planting out, approximately between Early July and Late July. Harvest begins around Late September and continues until Early November.
Location and soil
Since it's perennial and has a certain tendency to spread, you don't necessarily need to plant it in your vegetable bed. A sunny to partially shaded spot, ideally somewhere moist in the garden, is perfectly fine for it.
Neighbourhood
Tarragon is a bad neighbour.
Crop rotation
After about four years in the same spot, you should rejuvenate the plants. That means you dig them up, divide them and replant them somewhere else. You can give the leftover plants away to neighbours or other lovely people.
Care and fertilising
For feeding, an occasional splash of plant liquid fertiliser or plant tea is enough. Keep it regularly moist.
To harvest leaves on a regular basis, you need to cut the sorrel back 3 to 4 times a year to prevent it from flowering and setting seed. Make sure to leave the inner leaves, the "heart", intact.