Sheep sorrel (Rumex acetosella)

Photo by Kieran Hanrahan on iNaturalist · CC BY 4.0

GreenIn season now (September)

Sheep sorrel

Rumex acetosella

When
Typically April – SeptemberApril, May, June, July, August, September. Earlier in the south, later in the north.
Where it grows
Poor, acidic, disturbed soil — fields, trails, gravel.
How to know it
Small arrow-shaped leaves with two backward-pointing lobes at the base, on a wiry reddish stem. Sharply lemony taste.
Look-alikes
None dangerous; the arrowhead leaf and sour taste are distinctive.
Harvest and use
A tart accent in salads and sauces, not a bulk green.
Caution
High in oxalic acid — a garnish, not a plateful.

Found in these regions

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Also ready in September

Educational information only. Never eat a wild plant or mushroom identified from a single photograph or description — confirm with a regional field guide or an experienced forager, and know the poisonous species in your area first.