Sorrel has a choleretic effect and can also be used in large doses as a mild laxative. But in small doses, on the contrary, it has a fixing effect. With gastritis associated with low acidity, sorrel stimulates the secretion of gastric juice, improves digestion. But with increased acidity, fresh sorrel should not be consumed, since it can negatively affect the mucous membrane.
In folk medicine, decoctions and infusions of sorrel roots and leaves are used as a wound healing, hemostatic and anti-inflammatory medicine. Fresh leaves are applied to wounds and abscesses. Sorrel improves the functioning of the biliary tract and liver, helps with colitis and enteritis, and is also able to improve well-being during menopause.
Sorrel is eaten both raw and cooked. The famous old Russian recipe – sorrel cabbage soup, which is also called green – is a healthy, satisfying and tasty dish. Also, fresh sorrel is added to salads, vegetable snacks, used in canning, and also as a filling for baking. Due to the sour taste, sorrel goes well with fatty meat and fish dishes, it sets off well the taste of lamb and pork.
