Wild sorrel - Rumex acetosa - seeds

Rumex acetosa, or common sorrel, is distinguished by its light green foliage, veined with red. The raw leaves add a tangy note to mixed salads. The leaves can also be cooked to flavour sauces and fish. It is a perennial vegetable plant, ideal for permaculture. Sow the seeds from March to May for a harvest from May to August.

Rumex acetosa is a perennial vegetable plant native to Europe and Asia. It belongs to the Polygonaceae family and naturally thrives in moist, rather heavy, and acidic soil. Its aromatic leaves are rich in vitamin C and beta-carotene. They are prepared and cooked like spinach. When cooked, the leaves add a hint of acidity to fish, tarts, and soups. Its young and tender leaves can be consumed raw in salads.

Harvest: sorrel is a perennial plant that can remain in place for several years. It is harvested as needed, either in its juvenile or mature stage. The harvest is done leaf by leaf, by hand or with a knife.

Storage: sorrel should be consumed immediately after harvest as it does not keep well. However, it freezes well once cooked.

Gardener's Tip: to limit watering, we recommend mulching the soil from the end of May with thin successive layers of grass clippings, if possible mixed with dead leaves. This keeps the soil moist and reduces weeding.