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 slip