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Sorrel
Sorrel, Sauerampfer, Oseille, Acedera, Rumex acetosa, -
Sorrel originates from Europe and Western Asia, but is now widespread worldwide. Historically, it was used both in cuisine and in folk medicine to support digestion and reduce mild inflammation. In Western herbal medicine, the leaves were used in salads, infusions, or soups. There are several varieties, including garden sorrel (Rumex acetosa) and wild types (Rumex spp.), differing in taste and oxalate content. In Ayurveda, sorrel is considered mildly cooling and balances Vata and Pitta, supporting digestion and reducing mucus. Other plant parts, such as roots, are less commonly used and have stronger laxative properties
Cooling and mildly balancing, supports digestion and reduces inner restlessness. Promotes fluid balance in Vata disturbances.
Reduces heat, calms excess Pitta, and can help mild inflammation.
Reduces mucus and moisture, slightly stimulates digestion and metabolism.
Rasa
sour (amla), bitter (tikta)
Guna
dry (ruksa), light (laghu)
Virya
cooling (shita)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta, Mamsa, Meda, Majja
Digestive disorders, Pitta excess, mucus accumulation, mild inflammation, overheating
Due to high oxalate content, use cautiously in kidney or gallbladder issues; avoid large amounts raw.
Fresh leaves can be used as tea, salad, infusion, or seasoning; lightly cooked or as a paste in curries.
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