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.

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

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

Uses:
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.