This week’s highlight comes from a plant group I am very intrigued by. These plants have a certain hardiness and diversity that fascinates me, so let’s get into it!

Rumex acetosella is the particular species I want to focus on today, although there are 17 species of Rumex native to north America. This group is called the “Sorrel” or “dock” group, and supposedly all of them are edible (although not all of them are palatable!)

Plant Profile:

Scientific Name: Rumex acetosella

Wild Range: Nearly all of North America

Preferred Habitat: I typically see this species in wide open grassy areas. Other rumex species will be found in heavily disturbed soils, or on the margins of forests (like Rumex Crispus).

Key Identifiers: Rumex species typically have tall, rusty-colored seed heads when they go to seed. They are pretty distinct and can be spotted from a distance! Rumex acetosella has reddish, petal-less flowers earlier in the summer, and is only around 6-8 inches tall. The leaves are usually low to the ground and lance or arrowhead-shaped.

Nutrition (Per cup)*:

• Calories: 29

• Protein: 2.5 grams

• Fat: 1 gram

• Carbs: 4 grams

• Fiber: 4 grams

• Vitamin C: 71% of the Daily Value (DV)

• Magnesium: 33% of the DV

• Vitamin A: 30% of the DV

• Manganese: 20% of the DV

• Copper: 19% of the DV

• Iron: 18% of the DV

• Potassium: 11% of the DV

• Riboflavin: 10% of the DV

• Vitamin B6: 10% of the DV

• Phosphorus: 7% of the DV

*Note: These nutrition facts are specifically for cultivated rumex species and should be considered a generalization! I could not find any information about the specific amounts in R. acetosella.

Toxic Look-Alikes: None that I am aware of, but research your specific region before foraging for any rumex species!

Also keep in mind that many members of the Oxalis genus are often referred to as “sorrel” which can make things confusing. These are also edible and delicious though, so as long as you know what you’re looking at you should be perfectly fine!

On top of having many health benefits, sheep sorrel has edible leaves and roots! What does it taste like? Well it’s bitter and tart. Most people recommend boiling the roots or leaves in water to reduce the bitterness, but young greens can be picked and eaten as a tart garnish. I personally just prefer the fresh young leaves when they are small in spring. The seeds can also be tossed in meals to add nutrition.

One thing to note: Most rumex species are typically biennial meaning they will flower and go to seed in the second year. This means that the plant flowers in the second year. The first year greens are the ones you’re really after. For seeds, go for the flowering stalks in the second year! Sheep sorrel is listed as a perennial though, which means it flowers every year.

Recommended Varieties:

A final note: There are cultivated varieties of rumex species that are far less bitter! One of my personal favorite being Rumex acetosa, or “Garden Sorrel”. This year I decided to grow one, and I couldn’t be more excited! I have only ever seen it in three varieties, of which I have the first:

• Bloody dock aka “Blood sorrel” or “Blood-vein Sorrel” (Known for the striking red veins on the leaves)

• Green De Belleville (A full green variety)

• Large Leaf (a dark green large-leaf variety)

These varieties can be gotten at several seed stores, but here are a few:

Baker Creek Heirloom Seeds

Johnny’s Select Seeds

MIGardener