Sheep’s sorrel is high in vitamin C and anti-inflammatory
Sheep’s sorrel, Rumex acetosella. is also called field sorrel, red sorrel and sour weed. It is a close relative of sorrel, and that plant is sometimes called sheep’s sorrel as well. It’s also closely related to curled dock and French sorrel.
Sheep’s sorrel is a hardy perennial which only reaches a height of around a foot (30cm), but spreads over an area of up to 3 feet (1m). If seeds are required, you need to ensure that you grow both male and female plants, as plants are dioecious. The seeds are not used medicinally, though you may want them for sowing next year. Propagation is by sowing direct or division of existing plants in spring, although it’s highly likely that you will find it growing as a weed somewhere in the garden.
Sheep’s sorrel will grow pretty much anywhere that the soil is moist, and is not fussy as to soil. It will even grow in very acid soil and in areas exposed to maritime winds.
As with all plants in this genus, sheep’s sorrel contains high levels of oxalic acid, so although it is edible, large quantities are best avoided, and in particular if you suffer from rheumatism, arthritis, gout, kidney stones or hyperacidity. Small quantities are fine, though, and they make a lemony addition to a mixed salad, though they are a bit overpowering on their own. You can also make a drink like lemonade by boiling the leaves in water.
As well as its use in medicine on its own, sheep’s sorrel is one of the four herbs which make up essiac, a cancer remedy. The other three are burdock root, Chinese rhubarb root and slippery elm bark.
The parts of sheep’s sorrel used in medicine are: leaves, roots and juice extracted from leaves.
Make a standard infusion using 30g (1 ounce) of dried or 3 handfuls of fresh leaves to 570ml (2.5 US cups, 1 UK pint) boiling water. Leave to stand for between 15 minutes to 4 hours, then strain off and discard the leaves.
A decoction is made by putting 30g (1 ounce) of chopped root into 570ml (2.5 US cups, 1 UK pint) of cold water, bringing to a boil and then simmering until the liquid is reduced by half.
In both cases, the dosage is up to 1 cup a day, split into 3 doses.
Make a poultice by mashing up the leaves and mixing with boiling water, then wrapping in a closely woven bandage and apply to the area to be treated. Keep the water hot to refresh the bandage when it goes cold.
Sheep’s sorrel is high in vitamin C and an infusion can be used as a treatment for scurvy, and also to treat inflammation and lower temperature. A decoction is used for diarrhea and heavy periods. The juice is a strong diuretic, and is also used to treat kidney and urinary disorders. A poultice is used to treat cysts and tumors.
To ensure the efficacy of the active constituents, as with all plants grown for medicinal purposes, sheep’s sorrel should be grown organically. To find out more about growing organic herbs, visit the Gardenzone.
