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What Is Sheep Sorrel Root? PRODUCT INFO. Sheep sorrel with their roots are typically blended with burdock root, slippery elm bark and Indian rhubarb root to make Essiac Tea. Used in traditional folk herbalism to help cool the body, sheep sorrel helps support normal waste elimination in the kidneys.
What are the health benefits of sheep sorrel? Sheep sorrel has been historically used to treat inflammation, scurvy, cancer, and diarrhea. It is also one of the four ingredients in Essiac, an alternative cancer treatment (1). The major constituents include anthraquinones and oxalates (1).
Is sheep sorrel toxic? Due to the high oxalic acid content, large doses of sheep sorrel can be toxic. Oxalic acid can cause kidney stones , irritate the kidneys, or worsen an existing kidney disorder. For these reasons, those with kidney problems or who are prone to kidney ailments should not use sheep sorrel.
Can you eat sheep sorrel? The leaves can be eaten raw or cooked. The leaves have a sour taste due to the oxalic acid they contain and are very refreshing in salads. The leaves when cooked can be used as a thickener in soups or stews. The leaves can also be dehydrated,ground and used like a dried herb at a later date.
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Rumex acetosella, commonly known as sheep’s sorrel, red sorrel, sour weed and field sorrel, is a species of flowering plant in the buckwheat family Polygonaceae.
Registered nutritionist and researcher Shannon Grant says the consumption of sorrel can aid in the lowering of high blood pressure, and it also acts as a blood thinner and diuretic. “Studies have also shown some weight loss effects caused by the lactone acid that the sorrel contains,” she notes.
In larger doses, sorrel can cause damage to the kidneys, liver, and digestive organs. Sorrel is POSSIBLY UNSAFE when taken in large amounts, since it might increase the risk of developing kidney stones.
Sorrel is POSSIBLY UNSAFE when taken by mouth in large amounts, since it might increase the risk of developing kidney stones. There is also a report of death after consuming a large amount (500 grams) of sorrel.
Wood sorrel is UNSAFE, especially when used when used in higher doses. Wood sorrel can cause diarrhea, nausea, increased urination, skin reactions, stomach and intestine irritation, eye damage, and kidney damage. Swelling of the mouth, tongue, and throat can make speaking and breathing difficult.
Usually, those who call them sheep showers, also eat them or at least they did when they were little kids. It’s an acquired taste. The little girls are oldish now – but – they still remember the smell of onion breath and the sour taste of sheep showers. Try eating wood sorrel; sheep showers if you will.
Sheep’s Sorrel contains oxalic acid so it has a slightly sour or tangy flavor. It can be eaten raw or cooked, the tangy taste is a great addition to salads, but it also tastes great eaten alone. Take a look at this Tangy Sorrel Salad Recipe. The roots can also be used in soups or salads.
Aerating, fertilizing with a balanced product (all the numbers the same) and adjusting the soil pH should be your first step in combating this invasive weed. You can dig out sheep sorrel but you need to remove all of the rhizomes; any pieces left can sprout and grow into new plants.
Sheep sorrel pollen upon exposure can trigger conditions like rhino-conjunctivitis, allergic rhinitis, and bronchial asthma. Rumex spp. (sorrel) pollen has been reported to exhibit cross-reactivity with grass pollens.
Sorrel is no slouch in the nutritional department either. It’s full of minerals like calcium, magnesium, potassium, and zinc. It also has key B-vitamins like niacin and folic acid, and can lower blood pressure.
Sorrel has been proven to reduce the risk of heart disease by significantly reducing elevated cholesterol and triglyceride levels, as it helps to prevent the clogging of arteries. It also has benefits as a diuretic and a weight-loss aid when taken daily.
Note that the “sorrel” here is a Caribbean name for hibiscus flowers, also called jamaica in Spanish. When shopping, make sure you are getting that rather than the green herb called sorrel that tastes tartly of lemon.
If you’ve never tried sorrel, be prepared to pucker up. This spring green is packed with potent astringency and a lemony, citrus-like flavor. It bump up the acidic quality of salads (just use less vinegar or lemon juice), and is great eaten raw.
Sorrel is a very bright and beautiful organic shape flower that has great benefits for all types of hair. Benefits: Prevents hair loss. Anti-frizz.
Ingesting sorrel regularly helps to optimize the body’s immune system and prevent illness due to its high Vitamin C content. Sorrel also has significant levels of iron which helps improve circulation throughout the body by boosting red blood cell production and oxygen levels in vital organs.
The California Invasive Plant Council (Cal-IPC) classifies Rumex acetosella as moderately invasive, as this species is capable of displacing native grasses by shading, and smothering.
There are three major varieties to know: broad leaf, French, and red-veined sorrel. Broad leaf sorrel has slender, arrow-shaped leaves. French or Buckler leaf sorrel has small, bell-shaped leaves, while red-veined sorrel has a slender, tapered leaf with the namesake screaming red veins throughout.
Sorrel grows as a rosette and the flowers are small, round and red/green/yellow. Large mature sorrel leaves can look a bit like young Lords & Ladies leaves. The sharply pointed “tails” (lobes) of sorrel leaves distinguish it from the rounded lobes of the Lords & Ladies leaves.
Make-Ahead and Storage. The strained sorrel can be kept refrigerated for up to 5 days.
Normally the shelf life is 2 to 3 days. But if you keep it in the refrigerator, then you can store it for almost a week. On the other hand, if you opt for freezing sorrel fruit, it might not go bad before one year.
Jamaican Sorrel Ingredients
For making a refreshing Jamaican drink, the blossoms are soaked into hot or chilled water for hours to make caffeine-free tea. The tea has a lovely vibrant red color and a tart, tangy taste, a little like cranberry or pomegranate.