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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Sheep’s sorrel (Rumex acetosella) is an edible, non-native green in the Buckwheat family. Sheep’s sorrel is easily identified by its unique arrow-shaped leaves that grow in a rosette.
Sheep’s sorrel is often found near blueberry plants. It prefers sandy soils or grasslands.
Sheep’s sorrel has lemony leaves that can be eaten raw or cooked. It’s an ingredient in Essiac tea, which Native Americans used to treat cancer.
The plant has high levels of oxalic acid, so should be eaten in small quantities and avoided in people who are prone to kidney stones.
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
