Its arrow-shaped green leaves contain oxalic acid, which gives it its characteristic acidic and refreshing flavor. In cooking, sorrel is used to add a citrus and acidic touch to salads, soups and sauces. Its leaves can also be consumed raw or cooked as a green leafy vegetable, providing nutrients such as vitamin C, iron and fiber. Medicinally, sorrel has traditionally been used as a diuretic and depurative plant. Its properties are attributed to the presence of compounds such as anthocyanins, flavonoids and vitamin K. It is said to help eliminate toxins from the body, promoting kidney health and detoxification.
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