As I explained in Part One, a number of edible plants are doing very well in my midwinter patio garden. This perennial herb is Sheep Sorrel (Rumex acetosella). It can be eaten raw or cooked. I throw the leaves in dals and salads. It has a pleasantly sour flavour.
It has distinctive arrow-shaped leaves that make it easy to identify. If planted in the garden, it will run riot, so I keep mine in pots. Sheep sorrell is very deep-rooted and I cut the long-stalked leaves as needed. The leaves stimulate the salivary glands of the mouth, and for this reason, eating a few leaves at the commencement of a meal is most beneficial to digestion. I love it on top of avocado.
Leaves of sheep sorrell are a very powerful antioxidant, as a protection against pollutants, and provide a strong line of defence for the immune system.
Sheep sorrel leaves have been valued as a diuretic to remove excess fluid from the body, for urinary and kidney complaints, to strengthen the heart and for many other therapeutic uses. The leaves assist the body in throwing off viral infections. Many people eat sheep sorrel leaves regularly as a cancer preventative. Highly recommended!
Posted by Kurma on 11/7/12; 8:01:10 AM
from the dept.