Patience Dock - Rumex patientia

The Sorrel Spinach, in Latin Rumex patientia, is a vigorous perennial plant with leaves that have a flavor similar to spinach, but with less acidity than common sorrel. This vegetable plant can be grown in open ground or in a pot, in soil that is more or less moist. Like all perennial vegetables, it is ideal for permaculture. In cooking, the raw or cooked leaves will add a tangy note to your dishes. Plant it in spring or autumn and harvest as needed, from March to November. 

The Rumex patientia is native to Europe and Asia. This aromatic plant with a taproot belongs to the Polygonaceae family and naturally thrives in moist, deep, rather clayey, and acidic soil. An adult plant can reach a height of 1 to 2 m (3 to 7ft) under good conditions. Its oval leaves with a slightly acidic taste are appreciated in cooking, and can be prepared like spinach. They go well with meats and fish (especially salmon), soups, or omelettes. Cook the leaves in a stainless steel container because of their acidity. The young and tender leaves can be consumed raw, in salads. The leaves are reputed to be rich in vitamin C and fiber, 

Sorrel spinach can be grown in open ground or in a pot. Very hardy, it can remain in place for several years.

Harvesting : Pick as needed, either when 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. Sorrel is a perennial plant that can remain 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.

Gardener's tip : To limit watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth.