Bloody sorrel, Rumex sanguineus. I planted one last year, which wintered over.

Thanks for the ID. I'm surprised it has over wintered for both of you since it is a zone 6 plant. Did you mulch it for the winter or bring it in?

Syreeta

Uh, no.... whenever I say "it wintered over", I mean it wintered over outside on its own. No mulch either. I don't do any of that babying-my-perennials stuff, LOL!
By the way, it often doesn't pay to put a great deal of stock in zone ratings...I've seen anise-hyssop (Agastache foeniculum), a native, zone 1-2 hardy prairie plant, listed as "zone 6".

By the way they self-seed like crazy.
I cut off the flower spikes, which are unattractive.
Ian

Thanks for the information Sharon and Ian. Hopefully they do well for me as they are suppose to taste good in salads. I haven't tried a leaf yet as I keep forgetting. I'll have to try and remember tomorrow.

Syreeta

Well, the young leaves are palatable - the oxalic acid makes for a strange effect - sort of an acquired taste, maybe. Sorrel soup can be made early in the season...

Actually, I should clarify that my comments about culinary use refer to the common green variety, Sorrel acetosa - don't know about this variety.

Duh...I meant to say Rumex acetosa, not "Sorrel" acetosa...
Lori

Sorry I called you Sharon Lori, I guess I am too use to her doing most of the plant IDs'.

Syreeta (Hanging her head down in embaressment...)

LOL!!!