Darégal

Description:

Rumex was cultivated in old times but was never considered a food of choice.
It was only in the Middle Ages, when sour and sweet tastes were appreciated, that it had a great success.

Rumex grows wild in Europe and in Northern Asia.
It is harvested from mid June to mid October.

Rumex cooked gives a sour taste to soups and sauces. It also accompanies eggs as well as steamed fish and potatoes.

Rumex can be equally consumed raw as well as cooked, but just as spinach, its volume decreases when cooked.
Raw rumex is very tangy, it is necessary to add a desert spoon of sugar to the sauce.