|Posted by Sharon (Calvert City, KY - Zone 7a) on Dec 3, 2011 1:51 AM
Sorrel came to the new world as a salad green. Mashed sorrel leaves mixed with vinegar and sugar were popular as a green sauce with cold meat. The herb's sharp taste is due to its oxalic acid and Vitamin C content. Because of the vitamin content it was used in folk medicine to prevent scurvy. It is toxic to some extent, but the toxicity can be reduced by parboiling before cooking.
Research has determined that sorrel does contain chemical compounds that have mild antiseptic effect and also act as a laxative.
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