Rumex arifolius

The Sorrel (Rumex arifolius) is a productive and hardy variety. This perennial vegetable plant is easy to grow, either in the ground or in a pot. Like all perennial vegetables, it is ideal for permaculture. In cooking, the raw or cooked leaves will bring a tangy note to your dishes. Plant it in spring or autumn and 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 its 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 young or fully ripe, 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 harvesting as they do not keep well. However, they freeze very well after cooking.

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.