The sorrel herb is actually a native plant of Europe and Asia, and now grows in over 200 varieties in the world. It contains oxalic acid in it, which is responsible for the tangy taste it has but which is also a poison and hence dietary intake should be regulated. Having less quantities is not harmless. The usage of organic green sorrel dates back to ancietn history where the ancient Romans used sorrel leaves to quench thirst when water wasn’t available. The ancient Chinese used the squeezed sorrel juice for removal of freckles on the skin as well as stains from clothes. The stem and leaves of this plant is also used for dyeing purposes. Did you know the sorrel leaves were used to wrap butter in the old times ?

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