Reducing sudden and ongoing pain and swelling (inflammation) of the nasal passages and respiratory tract,  for treating bacterial infections, increasing urine flow, Used as herb for cancer treatment, to treat sinusitis, Used for reducing sudden and ongoing pain and swelling (inflammation) of the nasal passages and respiratory tract, for treating bacterial infections along with conventional medicines, and for increasing urine flow (as a diuretic).
Sorrel is a plant. People use the above ground parts for medicine. Be careful not to confuse sorrel (Rumex acetosa) with roselle (Hibiscus sabdariffa), which is known as Jamaican sorrel or Guinea sorrel. Sorrel is also an ingredient in the herbal cancer treatment Essiac. In combination with gentian root, European elder flower, verbena, and cowslip flower, sorrel is used orally for maintaining healthy sinuses and treating sinusitis. Sorrel recipes. The name sorrel is used to describe several related plants, including wild sorrel and French sorrel. Its name derives from the French for 'sour', in reference to the plant’s characteristic acidity. The leaves of the sorrel plant are the part used in cookery. Sorrel leaves are generally large, bright-green and arrow-shaped with a smooth, crisp texture. When used as a dried herb, the leaves of the sorrel plant can be used to treat itchy skin, fever, scurvy, and ringworm. Sorrel can be cut thinly and sprinkled over soups and salads to help relieve these ailments. Even if you don’t suffer from these issues, sorrel makes a great addition to a meal. Sorrel is a perennial herb that also goes by the names Narrow-leaved Dock or Spinach Dock. Sorrel tea can be consumed either hot or cold. Sorrel is also used as a dried herb in meals. The taste is a bit sour, and it’s customary to add flavorings to it, such as ginger or cinnamon to sweeten it. Sorrel is used for reducing sudden and ongoing pain and swelling (inflammation) of the nasal passages and respiratory tract, for treating bacterial infections along with conventional medicines, and for increasing urine flow (as a diuretic). Sorrel is also an ingredient in the herbal cancer treatment Essiac. In combination with gentian root, European elder flower, verbena, and cowslip flower, sorrel is used orally for maintaining healthy sinuses and treating sinusitis. Lemons and other citrus fruits aren't the only things that have a tart, acidic flavor -- in fact, there's a green herb that does and it's got a lot of punch for such a small, frilly thing. Its name is sorrel (sor-uhl or saw-ruhl). A traditional way to enjoy sorrel is cooked into a sauce and served with fish, lending a lemony flavor without the use of lemon. It's also great cooked into soups or stews. Baby sorrel greens can be tossed into mixed salads. And if you don't have lemons to make a salad dressing, use sorrel to add tang. Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or leaf vegetable (pot herb). A drink called zobo (sorrel squash) is made from a decoction of the plant calyx. In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches. In Russia and Ukraine it is called shchavel (щавель) and is used to make soup called green borscht Sorrel is a fascinating perennial herb that is used all around the world and is cultivated for a wide variety of uses. Although it is primarily grown for use in food, due to its sharp, tangy taste, it also has a vast array of health benefits associated with it. Skin Conditions: The leaves of sorrel have been used in two ways to treat skin conditions. The leaves, when dried as an herb can be eaten, and this has been connected with a reduction in ringworm and itchy, dry skin. Sorrel is delicious used as an herb or as a salad green -- its tartness is really refreshing. A traditional way to enjoy sorrel is cooked into a sauce and served with fish, lending a lemony flavor without the use of lemon. It's also great cooked into soups or stews. Baby sorrel greens can be tossed into mixed salads. And if you don't have lemons to make a salad dressing, use sorrel to add tang. Culinary Uses of Jamaican Sorrel. It is used to flavor drinks, jams, jellies, wine, and sauces in the Caribbean, Mexico, West Africa, and Egypt. Roselle is used fresh in salads, especially fruit salads, with cooked vegetables, and in sauces, stews, and pies or tarts. Jamaican sorrel (red sorrel, Florida cranberry, or roselle) is not a true sorrel. It was introduced to Jamaica from west Asia in the 18th century. Roselle is the fleshy young calyces (the outer floral envelope) surrounding the immature fruits.
http://www.webmd.com/vitamins-supplements/ingredientmono-718-SORREL.aspx?activeIngredientId=718&activeIngredientName=SORREL http://www.bbc.co.uk/food/sorrel http://naturalhealthezine.com/health-benefits-of-sorrel/ http://www.webmd.com/vitamins-supplements/ingredientmono-718-SORREL.aspx?activeIngredientId=718&activeIngredientName=SORREL http://www.huffingtonpost.com/2012/07/10/what-is-sorrel_n_1662188.html https://en.wikipedia.org/wiki/Sorrel https://www.organicfacts.net/health-benefits/herbs-and-spices/sorrel.html http://www.huffingtonpost.com/2012/07/10/what-is-sorrel_n_1662188.html http://theepicentre.com/spice/jamaican-sorrel/
what is sorrel used for