Organic Patience Dock - Rumex patientia

Sorrel Spinach (Rumex patientia) is an early variety, whose leaves have a taste similar to spinach and are less acidic than common sorrel. 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 moist, rather heavy, and acidic soil. Its oval leaves with an acidic taste are appreciated in cooking and can be prepared like spinach. Rich in vitamin C and fibre, they can accompany 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 eaten raw in salads.

Sorrel can be cultivated in the ground or in a pot. It is very hardy and can remain in place for several years.

Harvest: Pick as needed, either when young or 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. 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, they freeze very well once cooked.

Gardener's tip: To limit watering, we recommend mulching the soil with thin successive layers of grass clippings, preferably mixed with dead leaves. This protection keeps the soil moist and reduces the need for weeding.