Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Sheeps Sorrel along with all the Sheeps Sorrel containing recipes presented on this site, with 3 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Sheeps Sorrel recipes added to this site.

These recipes, all contain Sheeps Sorrel as a major wild food ingredient.

Sheep's Sorrel (Rumex acetosella). These plants are seldom more than 30 centimetres tall. They have alternate leaves, often with arrow-like bases, very small flowers, and frequently reddish stems.

In many ways these are plants of scrubland that can be found in old fields and other undisturbed areas (they often grow in old cracks in concrete) in Europe and North America.

The leaves and stems of the plants are edible and can be consumed both raw or cooked. However, like all the sorrel family the plant is high in oxalic acid which is mildly toxic interferes with digestion. As a result it is suggested that not too many leaves are consumed at one sitting. However, cooking the plant by blanching in hot water leaches out the chemical and renders it safe for consumption.