Faire de l’oseille

A friend asked me how work was going the other day. “Ca va? Tu fais de l’oseille?”

I had to laugh. It’s a funny sort of expression, and joking is just about the only way you can safely refer to money in conversation.

If there are a lot of words to describe something in a language, is that an indication of its importance? There are certainly a bunch of ways to talk about money in French: argent (money, but also silver), monnaie (currency but also coins or change), liquide (cash), blé (bread), fric, pognon, thune (dough, money, bucks).

Between blé (wheat) and galette (cake), both slang terms for money, do I hear echoes of Marie Antoinette? (“Let them eat cake!” Which, by the way, was one of the original ‘fake news’ and wrongly attributed to that hapless royal.

I like the sound of the word oseille, and the quirkiness of the expression. It reminds me of what we might call in English, ‘the green stuff’. To be fair, we have quite a few ways of talking about money: cash, bucks, George Washingtons, dough, moolah, do-re-mi, rolling in it. Most of these are pretty dated, like moi. I’ll have to rely on any younger bucks among you to update my lingo.

We all need money to live. Having enough not to have to count it all the time certainly makes life easier. It is, however, one of the great taboos of the French culture. It doesn’t do to talk about, to show it off, or spend it too obviously. Money is not something people tend to talk about. How much things cost or, worse, how much you make. Don’t mention the inheritance you got when your grandfather died. Or what you paid for your house. You might as well ask someone their age, religion or political party while you’re at it.

This may well be true in most cultures. But in France I would go further and suggest that people have an issue with wealth, period. It doesn’t do to be rich around here. Thankfully, I am not. And if one day I win the lottery, it’s just a hop across the lake to Switzerland.

The oseille herb, on the other hand, does have real value hiding among its acidic green leaves. When cooked, they reveal a lovely flavour that is delicious in omelettes, sauces and soups. You may know it as sorrel.

How do you like your oseille?