Sheep Sorrel - 50G

Features

Description

Sheep Sorrel is a tangy, lemony-sour herb traditionally used in teas, soups, stews, green sauces, vinegars and cleansing-style herbal blends. Native to Europe and Asia, it has a refreshing acidic bite from naturally occurring plant acids, including oxalic, malic and citric acids. Sheep sorrel is traditionally used in cooling, digestive, diuretic and astringent routines, and can also be prepared as a simple external wash for intact skin.

It is best used in sensible amounts because large doses may be harmful. Why we love it: Sheep sorrel brings a bright, tart lift to teas and savoury recipes. Its lemony flavour makes it useful in cleansing-style blends, green sauces, vinegars and simple skin-rinse preparations. Key Properties Botanical Name: Rumex acetosella Form: Dried herb Flavour Profile: Tart, lemony, sour and astringent Contains: Citric acid, malic acid, oxalic acid, tannins, vitamin C and iron Profile: Traditional astringent, diuretic, laxative, cooling and cleansing herb Suitable For: Herbal Tea, Green Sauces, Soups, Stews, Vinegars, Cleansing Blends And External Skin Washes Storage: Store in a cool, dry place away from light and moisture What It's Used For Tart herbal teas and cleansing-style blends Digestive comfort and bile-flow support routines Mild fluid-balance and diuretic-style blends Occasional constipation support in traditional use Mouth and throat comfort infusions Cooling-style tea routines during hot or feverish periods External washes for intact, irritation-prone skin Who It's For This Product Is For: Herbal tea users who enjoy tart, lemony herbs Kitchen-apothecary users making sauces, vinegars or cleansing blends DIY users preparing simple external washes People wanting a traditional sour herb for short, measured routines This Product Is Not For: Large-dose use People with liver or kidney disease People wanting a sweet or neutral tea herb Self-treating worm infestations, fever, mouth ulcers, liver disease, kidney disease or skin infections How To Use As a Tea: Infuse 1-2 teaspoons herb in 1 cup freshly boiled water.

Infusion Method: Steep for 10-15 minutes, then strain. Suggested Intake: Traditionally used 2-3 times daily, unless otherwise advised by a qualified professional. As a Cooling Drink: Prepare as above, allow to cool and drink cold if desired. In Food: Use small amounts in soups, stews, sauces, vinegars or savoury herb blends.

As a Skin Wash: Prepare a weak infusion, cool fully, strain well and apply briefly to intact skin. Safety Instructions May cause poisoning in large doses Do not use when pregnant or breastfeeding Not recommended for people with liver or kidney disease May cause vomiting in some individuals High in natural oxalic acid, so use cautiously if prone to kidney stones or on an oxalate-restricted diet Consult a healthcare practitioner before use if taking medication or managing a medical condition External use is for intact skin only Discontinue use if nausea, vomiting, irritation or any adverse reaction occurs Keep out of reach of children and pets FAQs Q: What does Sheep Sorrel taste like?

A: It has a bright, tart, lemony-sour flavour with an astringent finish. Q: What is Sheep Sorrel traditionally used for? A: It is traditionally used in cleansing, digestive, diuretic and cooling-style herbal routines. Q: Can Sheep Sorrel be used in food? A: Yes, small amounts can be used in soups, sauces, vinegars and savoury herb blends.

Q: Who should avoid Sheep Sorrel? A: Avoid it during pregnancy or breastfeeding and if you have liver or kidney disease.