herbal infused vinegar

[cherotic]

Hi,

is there any nutritional value in infusing sorrel in vinegar?

thanks!
Linda

[Leanne]

Linda,

I'm assuming you're referring to the common Sheep Sorrel (Rumex acetosella).. ? Sheep sorrel contains vitamins A, B complex, C, D, E, and K, as well as anthraquinones, glycosides and oxalates.

For those who may not be aware:  It contains oxalic acid (why it's so sour) which is toxic in large and repeated doses (herbal vinegar extraction is a form of medicinal tincture). It binds to and can inhibit calcium absorbtion, but the National Institutes of Health say the "interactions probably have little or no nutritional consequence" if you eat a variety of foods. Matt Wood, in "The Earthwise Herbal" says do not use sheep sorrel longer than three weeks without stopping for a week.

[cherotic]

thanks, Leanne.

Sorrel doesn't sound like something to make a vinegar infusion out of!

We have lots of it!

[Leanne]

I think in that particular sentence, "little or no nutritional consequence" probably means that it doesn't seriously hinder mineral absorption as long as your diet is adequate.

I like to eat it. Just pick the leaves and eat them with/on anything that goes well with the sourness. They don't seem to toughen or change much in general as they mature, so it's available for quite a while. It isn't something I can imagine eating much of for three straight weeks anyway!   Wood cites sorrel for thirst, hot fevers, fainting, inflammation, overheated blood, jaundice, itch, ringworms, sore mouth, boils, to increase appetite and kill/expel worms. It's also been used as a cancer remedy since the early 20th century.

[cherotic]

thanks, Leanne.

that helps a lot!

Linda Cherotic