Rumex sanguineus Blood Veined

The Blood Veined Sorrel is a variety of sorrel that stands out for its light green foliage, veined with blood red. Raw, sorrel brings a tangy note to mixed salads, but it can also be cooked to flavour sauces and fish. It is a perennial vegetable plant that is sown from March to May for a harvest from May to August.

The Common Sorrel, Rumex acetosa, is a perennial vegetable plant native to Europe and Asia. It belongs to the Polygonaceae family and naturally thrives in cool, rather heavy and acidic soil. It is a plant with aromatic leaves, rich in vitamin C and beta-carotene, which is prepared and cooked like spinach. Cooked, it adds a touch of acidity to fish, pies, and soups. Its young and tender leaves can be consumed raw in salads.

Harvest: Sorrel is a perennial plant that can stay in place for several years. It is harvested as needed, either in the juvenile stage or at maturity. The harvest is done leaf by leaf, by hand or with a knife.

Storage: Sorrel is best consumed immediately after harvest as it does not store well. However, it freezes very well once cooked.

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