Sheep Sorrel has green arrow-shaped leaves and was commonly grown in European vegetable gardens from the Middle Ages until the 1700s. Back then it was used to prevent scurvy. It first came to America as a salad green. Sorrel leaves were eaten mixed with a vinegar and sugar dressing as a salad and this mixture mashed as a green sauce was used on cold meat. The herb has a sharp taste from its oxalic acid and Vitamin C content. Sheep Sorrel has astringent qualities useful in treatment of hemorrhages for the stomach and with excessive menstrual bleeding. Medicinally, sheep sorrel is still used in Canada for cancer and other degenerative diseases. Sheep Sorrel also works as a remedy for kidney trouble. It loosens, helps dissolve and aids in the expelling of gravel from the kidneys, allowing the body to function properly.