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