Lemon Spinach

Rumex Patientia

Green with lobed leaves, crunchy, with a lemony flavor

Compared to rumex, lemon spinach has a distinctive citrus flavor. Whether wild or cultivated, this variety has a strong, tart lemon flavor (thanks to the oxalic acid present in its leaves). It is rich in nutrients and has a more pronounced and vibrant character than that found in more common vegetables.

Tart and small-leaved, this lemon spinach is ready to eat raw. Its citrus notes mixed with enveloping acidity make it the star of delicious salads. Its spiciness increases with age.

Etymology

The term Rumex comes from rumex javelin = spear: due to the pointed shape of the leaves of many species of this genus. Already used by Plautus and others with the meaning of romice.

The specific epithet patientia comes from patior, meaning to suffer, endure, adapt, or undergo: patience, tenacity, tolerance, resistance, referring to the plant's adaptability.

Property

With its strong citrus flavor, lemon spinach is a great addition to salads, soups, and smoothies, and can be harvested as a small leaf or at full maturity. Delicious even when cooked, its arrow-shaped leaves give off a deliciously tart flavor that pairs well with many dishes.

This vigorous, fast-growing perennial herb is rich in vitamin C and easy to grow.

Interesting facts

The genus comprises about 35 species native to Asia and tropical Africa. In India, one of them, Ocimum tenuiflorum L., is considered a sacred plant in the Buddhist religion and is not used for food.

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