Transformational Gardening

Disclaimer: Foraging can be fun, rewarding and provide health benefits. As a novice forager, I will be sharing my foraging experiences. However, in order to be safe, always consult with local foraging experts and guidebooks before beginning foraging. Children should learn to forage safely by being guided by experienced adults. Never ingest anything unless you are certain of the identification and safety of the plant. Some plant species are inedible and some are poisonous.

Common Sheep Sorrel (Red Sorrel, Sour Weed) (Rumex acetosella): Images

Date Location Notes Images
July 17, 2009 Southeastern, New Hampshire Grows in grass meadows, yards or along the side of paths. It can be found in clumps. Small arrow/lance-shaped leaves. You can see two little tails hanging off the bottom of the leaf (although sometimes those tails get torn off). The leaves have a tendency to have red spots or streaks at times. No flowering at this time.

Made a simple Sorrel Soup using the following ingredients:

  • 3 cups of vegetable broth.
  • 2 Tablespoons of uncooked white rice.
  • 1 bunch of sorrel, rinsed thoroughly and stemmed.
  • 3/4 cup of rice milk
  • 2 Tablespoons of soy butter or natural butter substitute (Earth Balance vegan butter).
  • Salt and ground black pepper to taste. (I used about 1/2 teaspoon or salt and a dash of black pepper.)

  • In pan, bring vegetable broth to boil.
  • Stir in white rice and boil for 8 minutes.
  • Stir in sorrel and boil briefly.
  • Remove from heat. Let cool.
  • Blend in blender. I used a heavy-duty Vitamix blender.
  • Return to medium-low heat and stir in vegan butter and rice milk.
  • Add salt and pepper to taste.
July 22, 2009 Southeastern, New Hampshire Picked more Sheep Sorrel with Mike and Judy at the top of “Sorrel Mountain.”

Made slightly more complex Sorrel Soup with the recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison. Ingredients:

  • 3-1/4 cups of vegetable broth.
  • 3-3/4 cups spring water.
  • 1 onion, chopped
  • 3 red potatoes, peeled and thinly sliced
  • 1 large bunch of chard, stems removed
  • 2 cups of sorrel leaves, stems removed
  • 1-1/2 cups of rice milk
  • 5 Tablespoons of Earth Balance vegan butter
  • Sea Salt
  • Freshly-ground black pepper

  • Heat vegan butter over medium-high heat.
  • Add onion and potatoes and cook (occasional stirring) for about 8 minutes.
  • Add 1/2 cup spring water and scrape anything off the bottom of the pan.
  • Add chard and sorrel and 1-1/2 teaspoond of sea salt.
  • Cook about 5 minutes or until greens have wilted down.
  • Add 3-1/4 cups of vegetable broth and 3-1/4 cups of spring water.
  • Boil and then simmer for 12-15 minutes.
  • Let cool.
  • Puree soup in blender and return it to the pot.
  • Add sea salt and pepper to taste.
  • Add 1-1/2 cups of rice milk and 3 Tablespoons of vegan butter and set on a very low simmer until vegan butter is melted and mixed in.
July 28, 2009 Southeastern, New Hampshire Medium-size patch of Sheep Sorrel with fairly large leaves.
June 4, 2012 Southeastern, New Hampshire
June 9, 2014 Southern, Connecticut