If you were to get your hands on an ancient cookbook, you wouldn’t just get inspired to prepare the forgotten meals of antiquity.
You’d get recipes for medicines, too.
And that’s exactly how one herb was used back in medieval times… AGES before Big Pharma hijacked our ability to heal ourselves.
This green vegetable has, at times, experienced something of a renaissance of its own – but mostly in Germany and France.
It’s been altogether IGNORED in this country!
Here’s what too many cooks – and doctors – have forgotten about this European “garden secret.”
What a cancer cure can do for a cold
You might’ve eaten sorrel (Rumex acetosa) in a sauce or soup… but you might’ve mistaken it for spinach.
It’s not quite so common today as it was in Europe during the Middle Ages, when it was commonly used as a “salad plant”… and as medicine.
Its close cousin, sheep sorrel (R. acetosella), is an essential ingredient in Essiac tea – the tumor-fighting tonic that was silenced by the mainstream for nearly a century.
But you don’t need to be knee-deep in a cancer battle of your own to reap the benefits of this antioxidant-packed leafy green.
Because it can ALSO be the hero of spring allergies… summer cold season… or ANY time of year when an upper respiratory infection might hit.
A 2015 study out of Italy looked at a natural formula that contains sorrel, called Sinupret, which has EIGHT DECADES’ worth of success under its belt in Germany.
It found that a combination of sorrel with gentian root, elderflower, verbena, and cowslip could improve congestion, headache, swelling, and other symptoms of sinusitis.
And it worked within just TWO WEEKS.
You see, sorrel is high in astringent compounds known as tannins, which can dry up your mucous.
But that’s not all…
Sorrel can even cool you off if you’ve got a fever.
And if you’re coughing… especially if you’ve got one of those dry, unproductive coughs… the antispasmodic character of sorrel can calm your throat and chest down.
It’s also LOADED with vitamins A and C, which helps boost your immunity so you can recover from the infection — not just clear the symptoms.
In fact, that same study found that high concentrations of sorrel literally DEVOURED the infection-causing bacteria (in a process known as phagocytosis).
You might be able to find fresh sorrel leaves at your local farmer’s market… or grow your own… so you can cook with it. Some types of leaves are better eaten raw, while others cooked.
You can find recipes online, as sorrel became a popular ingredient in French nouveau cuisine in the 1960s.
Sheep sorrel is available on its own in supplement form or as a component of Essiac tea.