The perennial herb, sheep sorrel herb cut is most frequently used for its medicinal properties but it can also be used for salads, soups and garnishes where its sour lemon taste can lift a dish.
Sheep sorrel herb belongs to the buckwheat family. It is widely considered to be an excellent immune booster as it contains high levels of vitamin C, which also contributes to its antioxidant activity. In addition, the herb has a number of medicinal actions which have seen it used through the years. It is thought to have anti-inflammatory properties which can help reduce pain, swelling and fever; it could help flush out toxins from the body thanks to its diuretic activity; and it also has laxative effects, helping to keep the digestive system moving.
Sheep sorrel herb can be made into a poultice to use on inflamed or damaged skin. Blended with other medicinal herbs and water or oil, it could help heal minor wounds and skin infections.
The herb has a distinct flavour that is sour and lemony and adds a zing to soups and salads. It can also be used as a tangy garnish to dishes. Some people enjoy eating the fresh leaves, which are reminiscent of both lemon and sorrel.
Sheep sorrel herb is one of the four main ingredients used in Essiac tea – a herbal blend. It can also be used to make a lemon-less lemonade, thanks to its citrusy taste.
It’s important to understand the contraindications of sheep sorrel herb. It naturally contains high levels of oxalic acid, which could lead to kidney stones, kidney damage or gout if taken excessively or for long periods of time. Additionally, the herb may interfere with the absorption of iron and calcium.
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