Rumex acetosa

Sorrel or Rumex acetosa is a common perennial with large edible leaves that forms a dense and compact habit. An easy-to-grow plant, it is often consumed in soups and used to enhance sauces that accompany fish dishes.

Called wild sorrel, it develops a rosette of 30cm (12in) wide, bright green, oval leaves, slightly fleshy with a tangy flavour. In summer, small greenish-red flowers in long erect clusters can form. Do not let them go to seed! Sorrel quickly becomes invasive.

Very hardy, sorrel appreciates heavy, clayey soil that is very humus-bearing in semi-shaded areas. Avoid full sun, as it would bring out the bitterness of the leaves. It can remain in the same place for several years. Divide in April to rejuvenate the plant. Container cultivation is entirely possible, but make sure to keep the substrate moist and add compost every spring. Beware of snails and slugs!!!

The leaves of Rumex acetosa are harvested as needed, as soon as they reach at least 10cm (4in) in length. Harvest from the outer edges of the plant and consume quickly as they lose their freshness quickly. You can freeze the leaves for winter soups. Sorrel contains fibre that promotes digestion and is rich in vitamin C. However, it is not recommended for people suffering from kidney stones, arthritis, or rheumatism due to its high oxalic acid content.

In the vegetable garden or garden, sorrel is a good companion for all plants. It can be planted along vegetable paths or near asparagus, carrots, watercress, spinach, strawberries, beans, peas, radishes, lettuces, tomatoes, and rhubarb.

Tip: Plant sorrel at the base of a rose bush, it will benefit from its shade and serve as mulch to keep the soil cool.