Common sorrel has been cultivated for centuries, although its popularity has decreased considerably over time. Because of the mildly acidic taste, it quenches thirst, and may be helpful in boosting the appetite. The leaves are edible and may be added to salads to sharpen the taste. They are often puréed in soups and sauces and is the characteristic ingredient in shav. The plant contains oxalic acid, which produces its characteristic flavour, and so may be contraindicated in people with rheumatic-type complaints, kidney or bladder stones, and the like. It is also a laxative.