Rumex acetosa Large De Belleville

The 'Belleville' Broad Sorrel is a high-yielding variety, providing large light green leaves. This hardy perennial vegetable plant is easy to grow and can remain in place for several years: it is ideal for permaculture. In cooking, the raw or cooked leaves will add a tangy note to your dishes. Sow from March to May.

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 has aromatic leaves, rich in vitamin C and beta-carotene, and can be prepared and cooked like spinach. When cooked, it adds a slight tang to fish, pies, and soups. Its young and tender leaves can be consumed raw in salads.

Harvesting: Sorrel is a perennial plant that can remain in place for several years. It is harvested as needed, either in the juvenile stage or when fully ripe. Harvesting is done leaf by leaf, by hand or with a knife.

Storage: Sorrel is best consumed immediately after harvesting as it does not keep well. However, it can be frozen once cooked.

Gardener's tip: To reduce watering, we recommend mulching the soil with thin successive layers of grass clippings, preferably mixed with dead leaves, starting from late May. This protective layer helps keep the soil moist and also reduces weed growth.