Rumex arifolius Large de Belleville

The Belleville Broad-leaved Sorrel is a highly productive variety, producing large light green leaves. This perennial and hardy vegetable plant is easy to grow, either in the ground or in a pot. Once established, it stays in the garden for several years, which is why it is so popular in permaculture. In cooking, the raw or cooked leaves will add a tangy note to your dishes. The plug plants of the Belleville Broad-leaved Sorrel are produced using organic methods. They can be planted in spring (from April to June) or at the end of summer (August to September) for a harvest as needed, from March to November.

Sorrel is native to Europe and Asia. This aromatic plant belongs to the Polygonaceae family and naturally thrives in cool, rather heavy, and acidic soil. Its oval leaves with a sour taste are appreciated in cooking and can be prepared like spinach. Rich in vitamin C and fiber, they accompany meats and fish (especially salmon), soups, or omelettes. Cook the leaves in a stainless steel container because of their acidity. Its young and tender leaves can be eaten raw in salads.

Sorrel can be grown in the ground or in a pot. Very hardy, it remains in place for several years.

Harvesting: Pick as needed, either when the leaves are young or at maturity, from spring until the first frost. Harvest leaf by leaf, by hand or with a knife. If you want to extend the harvest into winter, protect the plants with tunnels or frames.

Storage: Sorrel leaves should be consumed immediately after harvest as they do not keep well. However, after cooking, they freeze very well.

Gardener's tip: To reduce watering, we recommend mulching the soil with thin successive layers of clippings, preferably mixed with dead leaves. This protection helps the soil retain moisture and also reduces weed growth.