Description
Rene Caisse identified sheep sorrel, including its roots, as the primary herb in Essiac that contributed to the regression of metastasized cancer and tumour reduction. She emphasized the necessity of the roots in the formula, yet most Essiac providers omit them due to the two-year maturation period required before harvest. Traditionally consumed by native cultures, sheep sorrel is featured in upscale restaurants among other sorrels. Its decoction has an acidic yet not unpleasant taste. Sheep sorrel is a potent source of oxalic acid, sodium, potassium, iron, manganese, phosphorus, beta-carotene, and vitamin C complex, functioning as a strong antioxidant. It also contains vitamins A, B-complex, D, E, K, P, U, bioavailable calcium, iron, magnesium, silicon, copper, iodine, chlorophyll, and zinc.
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