Sheep Sorrel Rumex acetosell, is much smaller than either French or Garden Sorrel, and is often tinged, especially towards the end of the summer, a deep red hue. Also called sour-grass because of it’s sharp taste.
Chemical constituents include anthraquinones, oxalic acid, tartaric acid, beta carotene, Vitamin C, and tannins. Sorrel root is best known for its astringent properties, though it has also been used historically as an antiscorbutic, antiseptic, diuretic, hepatic, and laxative.
Sheep Sorrel is used as a diuretic, and diaphoretic, and the juice extracted from the fresh plant is of use in urinary and kidney diseases. A valued remedy for stomach hemorrhage and profuse menstruation.
This herb is also used for kidney, bladder and liver problems such as gravel, stones and jaundice.
One of Sheep Sorrel’s main claims to fame is its inclusion in the herbal tea, Essiac, which is purported to be effective in the fight against cancer.
Sheep Sorrel also has several historical culinary uses, including the addition of the leaves to salad, egg dishes, soups, and stews. Juice from the leaves is used to curdle milk for making cheese.
Try adding some fresh chopped leaves to garlic mashed potatoes. Yum!