Sheep Sorrel Herb C/S

Originally native to Europe and Eurasia, sheep sorrel — a weedy perennial in the buckwheat family — now grows in temperate regions around the world. The small plant’s arrow-shaped leaves are popular among foragers for their tart, lemony flavor and are used as a salad green, garnish and herb.

Dried sheep sorrel herb consists of the aerial parts of the plant including its stems, leaves and flowering stalks with reddish-brown seeds. Typically prepared as a tea, tincture or topical poultice, sheep sorrel is considered a detoxifying herb with diuretic, mild laxative, anti-inflammatory and astringent properties. The herb contains significant amounts of oxalic acid that can be used as a curdling agent for artisan cheese and as a natural polish and stain remover. Because of its oxalic acid content, it should not be used by anyone with a tendency to develop kidney stones.

Sheep sorrel is perhaps best known as one of the four ingredients (in addition to burdock root, turkey rhubarb root and slippery elm bark) in Essiac tea.