Rumex abyssinicus is a tropical African relative of common garden sorrel. Like its temperate cousin, Gabonese Sorrel has edible leaves and stems that are sour, sweet, and delicious. Botanical Explorer Joe Simcox first encountered this plant in a market in Vama, Gabon. Women there were selling bunches of the top leaves and stems. They claimed the leaves were a delicious cooked green, so Joe bought several bunches and headed further north to the town of Minvoul where the next day he approached one of the women at the local food hut and asked her to prepare them. Deftly, she chopped up the leaves, added a tomato and some onions, and wow! What an incredible, delicious sautéed green! Tangy and absolutely delicious. The plant grows quickly and loves moisture and heat. It is a great cooked vegetable that is almost unknown on this side of the planet! Sprouts: 10 - 14 days Ideal Temp: 65 - 75 Seed Depth: 1/4 inch Plant Spacing: 10 - 12" Frost Hardy: Yes Full to Partial Sun Rumex abyssinicus