Sheep’s sorrel is a perennial plant that is original to central and southeastern Europe, where the young leaves were once commonly harvested as salad greens or were cooked as a vegetable. Today, this herb inhabits pastures and other open places. Because it spreads quickly via underground rootstock, the plant is considered an invasive weed, especially to farmers.
Also known as red sorrel and sour weed, sheep’s sorrel has a long history of use in North America. In addition to using the leaf to season foods and thicken soups, the entire plant is an essential ingredient in the eight herbs' original Native American formula for a tea known as Essiac.
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