What Is Sheep Sorrel?

Sheep sorrel, or Rumex acetosella, gets its common name from the leaves' resemblance to a sheep's narrow head and rounded ears. It's also possible the nickname refers to the plant's former use as cattle forage, much as "chickweed" refers to that plant's drawing power for poultry. Regarded variously as a lemony wild food, weed and medicinal herb, sheep sorrel is also called red sorrel.

Description

Found in gardens, lawns and fields, sheep sorrel has small, narrow leaves with two lobes at the base of each leaf. The weeds' stems are green and sometimes streaked with red. Sheep sorrel grows to between 6 and 18 inches tall. It gains additional height in early summer when it flowers. Sheep sorrel's long, narrow flowering stalk bears dozens of tiny rust-red flowers.

Sorting the Sorrels

Sheep sorrel, or Rumex acetosella, is a weedy herb related to the cultivated plants garden sorrel, or Rumex acetosa, and French sorrel, or Rumex scutatus. The two cultivated sorrels are much larger than sheep sorrel, making them easier to prepare for salads and soups. Sheep sorrel has other wild cousins, including seaside sorrel, or Rumex hastatulus. Another weed, wood sorrel, is botanically unrelated to the Rumex family. Wood sorrel's botanic name, Oxalis montana, reflects the oxalic acid content it shares with the Rumex species. All of the plants with the common name "sorrel" possess the same lemony taste and are edible for humans.

History

Herbal manufacturers include sheep sorrel in an anti-cancer tea blend called Essiac tea. Depending on the distributor, the blend may also contain watercress, red clover, burdock root, slippery elm bark, kelp, Indian rhubarb root and blessed thistle. According to the American Cancer Society, some cancer patients have stated that the tea is effective in shrinking tumors and prolonging life. Despite these testimonials, however, no clinical research exists to support the claims made by the manufacturers or the positive anecdotal reports of some of its users. The tea's fame -- and its name -- originated from a Canadian nurse who treated her own cancer with a blend she said came from an Ojibwa healer. The nurse, Rene Caisse, reversed the spelling of her last name when naming the tea, and used it in her clinic. The original formula contained sheep sorrel, Indian rhubarb root, burdock root and slippery elm bark.

Uses

While sheep sorrel may not live up to the anti-cancer hype for which it is currently being promoted, it does have a historic use as a therapeutic tonic for the bladder and kidneys. The edible wild food may be included as a salad green, sandwich stuffing or garnish or added to soups and casseroles. An infusion of the herb in hot water results in a mineral-rich tea.

Caution

Don't harvest sheep sorrel from fields, which may have been treated with pesticides, and always wash harvested greens thoroughly before using, to eliminate bacteria. As with cultivated sorrels and foods like spinach, rhubarb, parsley and chives, sheep sorrel contains oxalic acid. The compound, which gives food its characteristic sour taste, is dangerous at high levels and may interfere with calcium absorption at moderate levels. Don't consume large quantities of oxalic acid--rich foods in one sitting, or make oxalic-rich foods a part of your daily diet. Avoid oxalic-acid foods altogether if you have kidney disease or rheumatic arthritis. Ask your physician if you should avoid consuming sheep sorrel or other oxalic-acid foods.