Common Sheep Sorrel is a ubiquitous weed in much of North America, found primarily in open, disturbed soils of roadsides and degraded fields and prairies. It resembles the related Green Sorrel (Rumex acetosa), a larger plant with flowers and fruits about twice the size, the tepals with a broad wing around the edge, and much larger leaves with basal lobes that point downward (sagitate) rather than outward (hastate).
The leaves can be eaten raw or cooked. The oxalic acid they contain lend them a somewhat bitter taste. There are several uses of sheep sorrel in the preparation of food including a garnish, a tart flavoring agent, a salad green, and a curdling agent for milk in cheese-making. The leaves have a lemony, tangy or rhubarb-like tart flavor. It is also known as sheep shower in parts of the country.
This plant is useful.
How to get rid of:
Chemical controls such as roundup can be used, but only when the plant is growing, and several applications may be needed to kill the rhizomes.
To kill weeds growing within a desired planting, try the "glove method."