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The small flowers of sheep's sorrel are dull and inconspicuous and have no noticeable scent or nectar. This economical design is due to the fact that the plant is pollinated not by insects but by the wind. The male and female flowers are borne on separate plants and the numerous males produce abundant pollen which is blown to the females. As a family, sorrels are extremely variable in form and hybrids are often produced. This makes identification a job for the expert. The ripe fruits, with their differing sizes and wart formations, provide useful 'identity tags'. The fruits of sheep's sorrel are without warts. The plant's leaves contain the chemical calcium oxalate, a salt of oxalic acid. The name 'sorrel' comes from the old French word 'surrele' meaning 'sour'. The leaf juice is poisonous if aken in excess and can cause milk fever in cattle. An extract from fresh juice of sheep's sorrel has been used to treat kidney and bladder ailments. The 17th-century herbalist Nicholas Culpeper declared that the leaves of all sorrels were very cooling, thirst quenching and 'of great use against scurvy if eaten in spring salad'. Extract from the Reader's Digest Field Guide to Wild Flowers |
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