Organic French Sorrel - Rumex scutatus

The Round-leaved Sorrel, also known as Shield-leaved Sorrel, is a plant of montane origin that has its rightful place in the vegetable garden. It is a hardy species, whose growth tends to spread rather than stand upright. It is appreciated for its gently tangy and slightly bitter flavour. Its leaves can be consumed cooked as a vegetable, or used to accompany fish and flavour sauces and soups, or eaten raw in moderation, for example in mixed salads. Particularly suitable for rock gardens and mountainous areas, it will also thrive in wall plantings. Plant it in spring or autumn and harvest as needed, from March to November.

Plant derived from certified organic farming.

The Sweet Sorrel, Rumex scutatus in Latin, is native to Europe and Asia and grows wildly in scree slopes and subalpine areas, in full sun or partial shade. This aromatic plant belongs to the Polygonaceae family and thrives in well-drained soil that is not too dry, even if it is limestone. It is recognised by its basal leaves in the shape of shields or spades, as wide as they are long, ranging in colour from light green to glaucous. The foliage persists more or less during winter depending on the climate. This rhizomatous plant first develops in rosettes, then branches out at the base into rather creeping and eventually upright stems. In the end, the sweet sorrel measures about 30-40 cm (12-16in) in height and 50-60 cm (20-24in) in width. It blooms in summer, with clusters of green-yellow flowers. These give way to small, inedible, flat, green and pink fruits.

Sorrel leaves are appreciated in cooking and can be prepared like spinach. Rich in vitamin C and dietary fibre, they accompany meats and fish (especially salmon), soups, or omelettes. Cook the leaves in a stainless steel container because of their acidity. Its young and tender leaves can be eaten raw in salads. They are quite indigestible due to their high oxalic acid content, so they should be added in small quantities.

The round-leaved sorrel can be grown in open ground or in pots, in well-drained soil. Very hardy, it remains in place for several years.

Harvest: Pick as needed, when the leaves are 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 in cold regions. 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, after cooking, they freeze very well.