Rumex arifolius Ruber

The Red Virgin Sorrel, in Latin Rumex arifolius Ruber, is a variety of sorrel that is decorative with its red-tinged foliage against a green background. This hardy 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 the kitchen, the leaves, whether raw or cooked, will add a tangy note to your dishes. Plant it in spring or autumn and harvest as needed, from March to November.

The Red Virgin Sorrel is native to Europe and Asia. This aromatic plant belongs to the Polygonaceae family and naturally thrives in cool, rather heavy, and acidic soil. Its oval leaves with an acidic flavor are appreciated in cooking and can be prepared like spinach. Rich in vitamin C and fiber, they accompany meats and fish (especially salmon), soups, or omelettes. Cook the leaves in a stainless steel container due to their acidity. Its young and tender leaves can be eaten raw in salads.

Sorrel can be grown in the ground or in a pot. Very hardy, it remains in place for several years.

Harvesting: Pick as needed, either in the juvenile stage or when ripe, from spring until the first 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 stay 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 after cooking.

The Gardener's Tip: To limit watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weeding.