Grande Oseille Seeds (Rumex acetosa)

Sometimes called garden oseille. This semi-wild, perennial peasant vegetable of mostly French origin (although it occurs across the Mediterranean), gets little attention in North America. Yet is has a kind of punk quality, a tradition as an uninvited companion of European cereal crops; it doesn’t so much invade wild communities, but rather it more commonly appears in cultivated ground disturbed by man. As land abuse recedes, grande oseille fades away. When land crime returns, so does grande oseille, the truth-teller, the plant to remind us of our misdeeds.

More than that, it’s a plant of bright, almost citrus-like flavored foliage, a reliable source of micronutrients. Once a component of North African cuisine, it’s also a great complement to spinach in spanakopita or fatayer. It makes a commendable pesto. Or, look also to Ukrainian green borscht with chopped oseille, potatoes, onions, and carrots…the most nourishing kind of tonic. Finely chopped, it can be whipped into soft butter, creating German-style kräuterbutter, excellent on pumpernickel or rustic sourdough. Combine with apples for sweetness and juice it into vibrant green refreshment.

Possibly the most humble and wonderful creation is the simple, traditional French oseille soup (potage Germiny) – a jade-green affair – common in hardscrabble times after wars and calamity, bringing a sense of elegance and refinement to village life:

Potage Germiny

• 1 Small chunk of raw butter
• 1 Medium leek or 1 medium onion, finely chopped
• 2 Decent sized potatoes
• ½ Cup dry white wine
• 2-ish Cups broth of your choosing
• 3 Handfuls of finely chopped oseille
• 1 Dash salt and pepper
• 2 Cups half and half or heavy cream

Prepare the oseille using this chiffonade technique: stack the leaves and roll them the long way, then slice perpendicularly to create extremely thin ribbons. Heat the butter in a soup pot, sauteing the leek (or onion) and potatoes until lightly browned (about 8 minutes). Pour in the wine and reduce by half. Add the broth and oseille, simmering for 10 minutes. Add the half and half, warming to the desired temperature and adding pepper (and more salt as needed). Excellent with a very crusty, airy baguette. Sometimes served with hardboiled egg and sour cream, but completely excellent on its own.

Approximately 50-seeds (0.5 grams)