Low-growing, deep-rooted perennial herb with small, shield-shaped leaves. As with other sorrels, leaves have a lemony taste and are great to use in salads, soups and stews – or layered in a lasagne. They are high in mineral content. It is advised to eat in moderation as the leaves contain oxalic acid which in large quantities is not good for health.
As Buckler’s sorrel is a low-level plant with a sprawling habit, it makes for a good ground cover plant in a forest garden setting. Due to its long tap root, it is also a great mineral-accumulator.
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