Wood Sorrel and sheep sorrel are medium-sized plants that have small red flowers and arrow-shaped leaves. Both varieties grow wild in fields,
pastures, lawns, vacant lots, and on the sides of roads. The two sorrels are often confused with clover, but sorrels have oval, not heart-shaped, leaves.
Sheep sorrel leaves and wood sorrel leaves, flowers, and fruit are edible.
The leaves are good to eat from early spring to late fall. They can be eaten raw in salads, used in soups or stews, or cooked as you would any other vegetable. Sorrel can also be used to make a vitamin C-rich tea by pouring boiling water over a handful of leaves, stems, and flowers and letting them
sit covered but unheated for about 20 minutes. Strain out the plants, ice if desired, and then sweeten the lemony-tasting tea with raw honey.
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