Rumex scutatus Purpurea

Purple Sorrel (Rumex x purpurea) is a variety with leaves tinted purple. This 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 cooking, the raw or cooked leaves will add a tangy note to your dishes. Plant it in spring or autumn and harvest as needed, from March to November.

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 taste 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 consumed raw, in salads.

Sorrel can be grown in the ground or in a pot. Very hardy, it remains in place for several years, which is why it is so commonly used in permaculture.

Harvesting: Pick as needed, when the leaves are still young or fully mature, 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 remain in place for several years.

Storage: Sorrel leaves should be consumed immediately after harvesting as they do not keep well. However, after cooking, they freeze very well.

Gardener's tip: To reduce the need for watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection helps the soil retain moisture and also reduces weed growth.