Sheep Sorrel
~ Sheep Sorrel ~ Learn about this delicious wild edible & try out these flavour packed recipes.
If there’s one wild edible that surprises people at my foraging workshops, it’s sheep sorrel. Even children often vote it the tastiest wild weed of the day!
Just one little leaf give such an incredible burst of lemony, sour apple flavour. It’s refreshing, mouthwatering and very moreish. I often encourage people to taste a tiny leaf when we’re out foraging because it’s such a delicious reminder that some of the best flavours in the garden are growing without us planting a thing.
There is a catch, though. Sheep sorrel spreads very enthusiastically, sending out underground runners and popping up in places you never invited it. I learnt that one the hard way! I don't recommend letting this one into your home garden!
Sheep sorrel (Rumex acetosella) belongs to the dock family and has a long history as a wild food across Europe and other temperate regions. Its sharp, acidic flavour was especially useful in the days before lemons were readily available or affordable, bringing a refreshing sourness to everyday cooking.
The name sorrel comes from an old French word associated with its sour taste. Its pointed, arrow-shaped leaves are also a handy identification feature, although you should always check several characteristics before eating any wild plant.
Sorrel has long been associated with spring, freshness and renewal. Its tangy leaves were traditionally gathered as a seasonal green after winter, when people were keen for fresh flavours and the nutrients that came with them. In European folk traditions, sour wild greens were valued as cooling, thirst-quenching plants, particularly during hot weather.
Sheep sorrel has a history of use in traditional herbalism, including as an infusion for its refreshing, astringent qualities. Related sorrel species have also been used traditionally in preparations for minor skin complaints and as seasonal tonic herbs.
Its leaves contain vitamin C and contains minerals including iron, calcium, potassium, magnesium and sodium. It's known as a powerful cleansing or cancer-fighting plant.
Young leaves and tender stems are delicious raw in salads, pestos, dips, dressings and sauces. Their bright acidity works particularly well with fish, eggs, potatoes, creamy dishes and rich foods that benefit from a little sharpness.
You can also stir the leaves into soups and stews, where cooking softens their sourness. The tiny seeds are edible too and can be dried and ground into flour blends.
Sheep sorrel contains oxalates, so eat it in moderation rather than eating large quantities, particularly if you have a history of calcium oxalate kidney stones or have been advised to limit oxalate-rich foods.
Recipe: Sorrel salsa verde
A vibrant, tangy green sauce for fish, roasted vegetables, eggs or salads.
Ingredients
~ 50 g sheep sorrel leaves
~ 50 g rocket or bittercress
~ 25 g chickweed
~ 25 g mint
~ 25 g onion weed
~ 25 g parsley
~ 100 ml raw apple cider vinegar
~ 2 teaspoons sugar
~ 1 teaspoon salt
~ 100 ml olive oil
Finely chop or blend all the herbs, keeping a little texture if you prefer.
Mix with half the vinegar, sugar and salt. Leave for a few minutes, then taste and adjust the seasoning and acidity.
Whisk in the olive oil and serve. Refrigerate leftovers and use within a few days.
Recipe: Simple wild sorrel pesto
A fresh, lemony pesto for pasta, toast, roasted vegetables or fish.
Ingredients
~ 4 cups sheep sorrel leaves, stems removed
~ ⅓ cup nuts of your choice
~ 2 cloves garlic
~ ½ cup olive oil
~ Salt and pepper to taste
Blend all the ingredients in a food processor until smooth or slightly textured.
Taste and adjust the seasoning. If the sorrel is particularly sharp, add a little extra oil or a few more nuts to balance the flavour.
Serve fresh.