French Sorrel - Rumex scutatus

The Round-leaved Sorrel, also known as the Shield-leaved Sorrel, is a montane plant that has its place in the vegetable garden. It is a hardy species, whose growth tends to spread rather than stand upright. It is appreciated for its gently spicy flavor, both tangy and slightly bitter. Its leaves can be cooked as a vegetable, or used to accompany fish and flavor sauces and soups, or eaten raw in mixed salads, in moderation. Particularly suitable for rock gardens and mountainous areas, it is also suitable for planting in walls. Plant it in spring or autumn and harvest as needed, from March to November.

The Round-leaved Sorrel, known in Latin as Rumex scutatus, is native to Europe and Asia, and grows in France in rockeries and scree slopes in the subalpine zone, in full sun or partial shade. This aromatic plant belongs to the Polygonaceae family and thrives in well-drained soil that is not too dry, even if it is limestone. It can be recognized by its basal leaves in the shape of shields or spades, as wide as they are long, ranging from light green to glaucous. The foliage persists more or less in winter depending on the climate. This rhizomatous plant first develops in rosettes, then branches out at the base into rather creeping and eventually upright stems. In the end, the round-leaved sorrel measures about 30-40 cm (12-16in) in height and 50-60 cm (20-24in) in width. It blooms in summer, with clusters of green-yellow flowers. These give way to small, inedible, flattened fruits that are green and pink.

The sorrel leaves are appreciated in cooking and can be prepared like spinach. Rich in vitamin C and fiber, they accompany meats and fish (especially salmon), soups, and omelettes. Cook the leaves in a stainless steel container because of their acidity. The young and tender leaves can be eaten raw in salads. They are quite indigestible due to their high oxalic acid content, so they should be added in small quantities.

The round-leaved sorrel can be grown in open ground or in pots, in any well-drained soil. It is very hardy and can remain in place for several years.

Harvesting: Pick as needed, at the juvenile stage or when ripe, from spring until 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 in cold regions. Sorrel is a perennial plant that can stay in place for several years.

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