Sheep's Sorrel Herb (Rumex acetosella)
Also known as sour weed and red sorrel, sheep’s sorrel is a wayside perennial weed native to Europe and Asia now naturalized throughout the Northern Hemisphere.
Sheep’s sorrel is a perennial plant that is original to central and southeastern Europe, where the young leaves were once commonly harvested as salad greens or were cooked as a vegetable. Today, this herb inhabits pastures and other open places. Because it spreads quickly via underground rootstock, the plant is considered an invasive weed, especially to farmers.
Sorrel has a long history of use in North America. In addition to using the leaf to season foods and thicken soups, the entire plant is an essential ingredient in the eight herb original Native American formula for a tea known as Essiac.
The fresh or dried leaf can be mixed with salad greens or added to soups and stews for a tart, lemony flavor. Sheep’s sorrel is also used in cheese making and is added to tea blends.
Origin: Bulgaria
Active Compounds: Anthraquinones, Oxalates
Plant Part Used: Aerial parts
Storage Tips: Keep in a tightly-sealed container away from sources of heat, light and moisture.
Appearance and Aroma: Herbaceous and leafy, with a mild lemony scent.
Culinary Uses: Use in tea blends. May also be sprinkled into salads, soups and other foods.
Flavor Profile: Tart and lemon-like. Pair with mint, nettle, alfalfa and other mild-tasting herbs in tea blends.
Safety: You should not use this herb if you have kidney stones, arthritis or gout due to the oxalic acid content. Do not take in excessive dosages or for a long period of time.
Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Canada Health or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.