Sheep'S Sorrel Herb Cut & Sifted, Wild Crafted

[ 103 ]
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ETA: 4/20/23
Out of stock
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ETA: 4/20/23
Out of stock

Also known as sour weed and red sorrel, sheep’s 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’s sorrel is also used in cheese making and is added to tea blends.

kosher certificate informationwild crafted information

quick look

information at a glance

approximate cups to one pound10
active compoundsAnthraquinones, Oxalates
plant part usedaerial parts
processingcut & sifted

buying & keeping

general guidelines and tips

storage tipsKeep in a tightly-sealed container away from sources of heat, light and moisture.
appearance & aromaHerbaceous and leafy, with a mild lemony scent.


try something new

culinaryUse in tea blends. May also be sprinkled into salads, soups and other foods.
safetyYou 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.

some recommendations

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[ turkey rhubarb root ]

Combine sheep's sorrel with turkey rhubarb root, another ingredient in the classic Essiac tea formula.

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[ press 'n brew tea bags ]

[ tip: Make your own sheep's sorrel tea blends with these press and seal tea bags.   ~ from Monterey Bay Herb Company ]

Make your own sheep's sorrel tea blends with these press and seal tea bags.

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flavor profile

cut & sifted
sheep's sorrel herb

Tart and lemon-like. Pair with mint, nettle, alfalfa and other mild-tasting herbs in tea blends.

formulas & recipes

cut & sifted
sheep's sorrel herb

Coming soon.

what else you should know

cut & sifted
sheep's sorrel herb

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 herb original Native American formula for a tea known as Essiac.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.