Glasswort vs Sorrel Herb

European coastal succulent used as a food and medicine for digestive complaints, rheumatism, and as a mineral-rich tonic. A seaside vegetable now prized in gourmet cooking.

European culinary and medicinal herb used in folk medicine for scurvy, fever, and digestive complaints. Rich in oxalic acid and vitamin C.

saponins, mineral salts, flavonoids, iodine

oxalic acid, vitamin C, tannins, anthraquinones

Digestive complaints, Rheumatism support, Mineral-rich coastal medicine, Seaside food-medicine

Treat scurvy, Fever reduction, Digestive complaints, Spring tonic herb in European tradition

Nutritive mineral source, Anti-inflammatory, Digestive, Antioxidant

Antioxidant, Diuretic, Laxative, Anti-inflammatory

As food freely; 10-20g fresh herb daily

Young leaves as food freely; dried herb tea 2-5g daily

Hypertension (high sodium), Kidney disease

Kidney stones (high oxalate), Rheumatoid arthritis, Gout

Hypertension from excess sodium

Kidney stone formation with excess, GI upset