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Rumex acetosella L.
Red sorrel, sheep sorrel, sour weed, field sorrel, common sheep sorrel
Sheep sorrel is native to Eurasia, introduced to North America and now common here.
Plants: Sheep sorrel is up to 1½′ (45 cm) in height, often closer
to half that. Stems are tinted red, and deeply ridged.
Leaves: A few pale silver-colored lance-shaped leaves appear
on the stem. Some of the leaves at the base
are hastate, like an arrow with two barbs at the bottom.
Flowers: In spikes about
3–8″ (7.6–20 cm) tall, tightly branched. Staminate (male) flowers are yellowish-green,
and pistillate (female) flowers are red
to maroon. Although the individual flowers are minute in size, less than ⅛″ (3.2 mm), large
patches of sheep sorrel look like a rust-colored haze near the ground. Flowers appear from
March to November.
Fruits: Maroon achenes develop from the
female flowers.
Habitats: Roadsides, cultivated fields, waste places, disturbed areas, lawns, meadows, railroad gravels, sandy and muddy shores: usually in acidic soils.
Edibility: Raw or cooked, small quantities add a tart, lemon-like
flavor to salads. Poisonous in large quantities. They contain
oxalic acid, which gives the plants a bitter, acidic taste.