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Farmdog Finn says he's not convinced it's worth eating.
I am always amazed at the amount of wild edibles growing within the boundaries of my little 8-acre farm. Even this time of year, there is foraged food to be found. The patch in this photo is located about 100′ from my back door – you can't eat much more local than that!
Sheep sorrel, a close cousin to the French sorrel used by five star chefs, grows here and there all over the farm. If you like arugula and other interesting greens in your salad you will love sheep sorrel. It has a delicate, lively, lemony flavor, a bit on the tangy side, but not at all bitter as arugula can be.
The tender, bright green leaves are generally small, and shaped much like an arrowhead; the plant grow mostly in a clustered rosette pattern. Sheep sorrel is a sun lover which can be picked spring to fall. You may see it growing in your own yard along with the grass, dandelion, and clover. If you can find a patch that gets a bit of shade you may find the leaves to be more tender and larger in size. The flower stems can grow more than a foot tall. If you can keep the plant from flowering, by cutting off the flower stalks before they flower, the leaves will stay more tender.
I prefer to harvest with scissors to keep the leaves from being crushed. But you can also simply grasp the cluster in your hand and gently twist off the leaves.
Although you can cook with sorrel (think omelets, soups, stir-fry, and sauces) the lovely green color fades with heat. I prefer it simply mixed in a delicious salad with other greens, and perhaps some cranberries, nuts, and stinky cheese. Sheep sorrel does not dry well; you will lose that lovely lemony freshness.
Sheep sorrel is not indigenous to North America, but neither is it considered invasive. If you find a nice patch, don't rip up the plants by the roots, just gather the leaves so you will have an ongoing supply.
Bill Porter, Broker
(304) 612-3746
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