Also known as sour weed and red sorrel, Sheep Sorrel is a wayside perennial weed native to Europe and Asia now naturalized throughout the Northern Hemisphere.
The fresh or dried leaf is mixed with salad greens or added to soups and stews for a tart, lemony flavor. Sheep Sorrel is also used in cheese making and is added to tea blends.
Quick Look — Information at a Glance
Approximate Cups per Pound: 10
Origin: Albania
Plant Part Used: Serial parts
Processing: Cut & sifted
Agriculture: Organic
Storing — General Guidelines and Tips
Keep in a tightly-sealed container away from sources of heat, light and moisture.
Appearance & Aroma
Herbaceous and leafy, with a mild lemony scent.
Uses
Culinary
Use in tea blends. May also be sprinkled into salads, soups and other foods.
Safety
You should not use this herb if you have kidney stones, arthritis or gout due to the oxalic acid content. Do not take in excessive dosages or for a long period of time.
Flavor Profile
Tart and lemon-like. Pair with mint, nettle, alfalfa and other mild-tasting herbs in tea blends.
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