Sheep Sorrel is a summer delight. Those interestingly shaped leaves – are they sheep heads with little tiny ears and big fat snouts? Or electric guitars? Or Arrowheads? Whatever they are, they are tart, tangy and delicious.
I rarely cook Sheep sorrel (Rumex acetosella), though it can add a nice tang to soups and hot dishes. I prefer to eat it plain as a snack when I’m out in the yard, or else in my salads and smoothies.
Sheep sorrel grows in sunny spots, and I see it flowering along country roadsides everywhere. As a member of the buckwheat family, it has a tall flower spike with tiny florets adorning it. Unlike other plants, the leaves of Sheep sorrel stay tender and tasty even when it’s flowering. It is hardy, too – it grows in our yard and gets mowed down over and over again….only to keep popping back up, over and over again.
Advice from Sheep sorrel: When life mows you down, dig your roots deeper and come back stronger.
The Friendly Forager 