Sorrel

Sorrel (lat. Rúmex) is a herbaceous plant that belongs to the Buckwheat family (Polygonaceae). The Latin word "rumex" is translated as a spear on a short dart for throwing. Most species of this genus have leaves of just this shape.

Sorrel is mostly perennial, although some species are annuals and biennials. Some semi-shrubs and shrubs also belong to this genus. The sorrel has an upright stem, it is usually furrowed and branched.

The leaves can be of different shapes: from spear-shaped to lanceolate. Leaves near the roots form a lush rosette. Small flowers form dense racemes, which, in turn, create complex, erect, apical inflorescences.

The perianth is six-membered, and its leaves form two circles.

The color of the leaves is usually green with a red, pink or red-brown tint. The leaves of the inner circle are larger.

Sorrel has 6 stamens and a pistil with three columns. As a result, a fruit is formed in the form of a trihedral brown nut, which is surrounded by perianth leaves.

Today, about 200 species of sorrel are known to science, but a small amount can be used for food or for medicinal purposes, the rest of the species are weeds.

The most common types of sorrel are:

• Roman (corymbose) – Rumex scutatus, its names in other languages: German. Schild-Ampfer, Französischer Spinat; English french sorrel; fr. oseille petite, oseille ronde. This species is common in subalpine zones. A characteristic feature is the height of the stem from 10 to 40 cm, smooth shield-shaped leaves, small red flowers. The taste is sour and lemon, bitterness is almost not felt. Basically, its young leaves are added to soups or used as a spicy dressing. (photo 1)
• Sour - Rumex acetosa. Other names are German. Großer Sauerampfer, Wiesensauerampfer, Essigkraut, Sauergras; English sorrel; fr. oseille. This species is perennial and is characterized by a height of 60 cm to 1 meter. It has green oval leaves on long roots. Red flowers appear on stems without leaves, from which the fruit is later formed. It tastes sour-bitter, lemony. This species contains a lot of oxalic acid, so it is not recommended to use it raw, it is better to boil it a little. (photo 2)
• Horse - Rumex confertus. Other names are German. Roßampfer; English Rumex confertus Willd; fr. patience, epinard oseille. This species reaches a height of 90 cm to 1.5 meters and is characterized by two types of leaves: alternate and stem elongated. The flowers are small with a greenish-yellow tint. The taste is quite bitter, so this sorrel is added to food only in dried form. (photo 3)

Main decorative types:

• alpine - Rumex alpinus L. (photo 1)
• water - Rumex hydrolapathum Huds. (photo 2)
• small thyroid - Rumex scutatus L. (photo 3)
• veiny - Rumex venosus Pursh. (photo 4)
• sinuous - Rumex flexuosus Sol.ex Hook.
• blood red - Rumex sanguineus L. (photo 5)

The birthplace of sorrel is Asia and Europe, because it mainly grows as a weed. Only in the XII century in France for the first time began to use some varieties of this plant for consumption. In Russia, sorrel began to be added to dishes only in the last century. This plant prefers to germinate in sparse forests or on the edges. It can be found in wet meadows, near rivers or lakes, as well as among shrubs.

• Young sorrel leaves are used as they have less bitterness.
• The leaves are carefully sorted and washed.
• Sorrel is cut into large strips and spread on a towel or paper.
• It is better to choose a place for drying the plant away from direct sunlight, then the leaves will retain their green color. Therefore, the perfect solution would be a room, not a place in the open air.
• After 7-10 days, the sorrel will dry completely.
• Dried sorrel is placed in a glass jar, but with a loose lid. It is better to store in a dark and dry place.

Sorrel is a dietary and low-calorie product. 100 grams of this plant contains only 22 kcal. Boiled sorrel contains 20 kcal for every 100 grams of product.

Nutritional value per 100 grams of fresh sorrel:

• Proteins - 1.5 grams
• Fats - 0.3 grams
• Carbohydrates - 2.9 grams
• Ash - 1.4 grams
• Water - 92 grams
• Dietary fiber - 1.2 grams
• Organic acids - 0.7 grams
• Unsaturated fatty acids - 0.1 grams
• Mono- and disaccharides - 2.8 grams
• Starch - 0.1 grams
• Saturated fatty acids - 0.1 grams

You can learn more information about the properties of sorrel from the video.

Sorrel has a rich chemical composition, so it has a beneficial effect on the entire body.

Macronutrients:

• Ca (calcium) - 47 mg
• Mg (magnesium) - 85 mg
• Na (sodium) - 15 mg
• K (potassium) - 500 mg
• P (phosphorus) - 90 mg
• S (sulfur) - 20 mcg
• Cl (chlorine) - 70 mg

Trace elements:

• Fe (iron) - 2 mg
• I (iodine) - 3 mcg
• Mn (manganese) - 0.35 mcg
• Cu (copper) - 0.2 mg
• Zn (zinc) - 0.5 mg
• F (fluorine) - 70 mcg

Vitamins:

• PP - 0.3 mg
• Beta-carotene - 2.5 mg
• A (RE) - 417 mcg
• B1 (thiamine) - 0.19 mg
• B2 (riboflavin) - 0.1 mg
• C (ascorbic) - 43 mg
• E (TE) - 2 mg
• PP (Niacin equivalent) - 0.6 mg
• B5 (pantothenic acid) - 0.25 mg
• B6 (pyridoxine) - 0.2 mg
• Folic Acid (Vitamin B9) 35 mcg
• K (phylloquinone) - 0.6 mg
• Biotin (Vitamin H) - 0.6 mcg

Sorrel roots contain up to 27% tannins.

• Sorrel is a storehouse of vitamins, which are so necessary for the body in early spring. By using it in small quantities, you can forever forget about beriberi.
• This plant is famous for its antioxidant properties, therefore it helps to maintain youth and beauty.
• Sorrel has antibacterial properties.
• It is characterized by a choleretic effect on the body.
• The plant is the prevention of possible bleeding.
• Sorrel is used as a laxative.

Do not get too carried away with the use of sorrel, because if it is eaten in large quantities for a long time, it will harm the body. This rule applies especially to old leaves. In general, they are not recommended to be consumed raw.An excess of oxalic acid, which is contained in the plant, can disrupt mineral metabolism, as well as adversely affect kidney function. Therefore, before using elderly sorrel leaves, you need to boil them with chalk, then all harmful substances will precipitate.

• with kidney disease;
• with duodenal ulcer
• with a stomach ulcer;
• with gastritis with high acidity;
• with a lack of calcium;
• during pregnancy.

• Fresh sorrel leaves are added to first courses or chlodniks.
• This plant is an integral element of salads and snacks.
• Delicious side dishes for meat dishes are prepared from sorrel.
• Some types of plants are added to various sauces and gravies.
• Sorrel is an excellent filling for various pies.
• This component is used for stuffing fish or meat.
• This plant is added to various soft drinks.
• Juice is extracted from the leaves of young sorrel, which is then used with vegetable juices.

Some cooking secrets:

1. Before adding sorrel leaves to the first dishes, they must be boiled in a small amount of water with the lid closed.
2. Due to the high water content of sorrel, it is better to stew it before consumption, rather than boil it.
3. This plant is quite tender, so it cannot retain its original appearance and taste for a long time. It cannot be heat treated for a long time.You can dip it for 15 minutes in boiling water or throw it into a dish that is stewing, a few minutes before it is ready.
4. If sorrel leaves are used for salads, then it is better to tear them with your hands to preserve their juiciness.
5. To preserve the characteristic sourness, sorrel should be cooked only at low temperatures.
6. To neutralize the harmful effects of oxalic acid, which is part of the plant, fermented milk products should be added.

Ingredients:

• 1 cup sorrel leaves
• 100 grams of potatoes
• 0.8 liters of vegetable broth
• half a glass of cream 20%
• 2 tbsp. spoons of sour cream
• 1 clove of garlic
• parsley to taste

Cooking:

You need to take the garlic, chop it using a press. Next, fry, add to the broth and warm it for about 20 minutes. Next, add sorrel leaves, parsley to the broth and cook for another 10 minutes. Then the resulting soup is pureed in a blender, after adding cream and sour cream there. The finished puree is poured back into the saucepan, the desired amount of pepper and salt is added, and a little more needs to be held on low heat.

Ingredients:

• 2 pieces of walnut
• 1 egg
• 100 ml water
• 4 tbsp. tablespoons chopped sorrel
• 1 st. a spoonful of vegetable oil

Cooking:

Boil an egg and chop finely. Pour the crushed sorrel with boiling water and boil for about two minutes, then dry. Grind the nuts, add the egg, sorrel and season with oil. Mix all ingredients thoroughly.

Ingredients:

• 600 grams of sorrel
• 100 grams of sugar
• 1.5 liters of water
• 40 grams starch
• some salt

Cooking:

First, knead the sorrel with your hands, and then chop. Pour some water over it and simmer for 5 minutes. Grind the resulting mass using a strainer or blender.Pour all the water into the sorrel, add sugar. Cook up to 5 minutes. Dilute the starch separately in water and add to the jelly. Bring the drink to a boil.

Application in traditional medicine:

• improves the process of digestion;
• helps to cope with pain;
• used for rapid wound healing;
• helps to eliminate inflammatory processes;
• has an antitoxic effect;
• in the treatment of beriberi;
• with stomach disorders;
• used to improve liver function;
• helps to cure skin diseases like allergic reactions, acne, itching or acne;
• used for dysentery and hemorrhoids;
• helps with external use for burns or wounds;
• helps to cope with colds, as well as hemo- and enterocolics.

This plant is used in folk medicine, because it helps to cope with various diseases. AT Depending on the purpose, different recipes prepared on the basis of sorrel are used:

• with menopause - you need to take 1 tbsp. a spoonful of dried sorrel leaves, pour boiling water over them and leave for 1 hour. This tincture is divided into three times and drunk during the day half an hour before meals. The course of treatment is one week. It is better to start taking the infusion 7 days before the expected date of menstruation;
• with infertility - you need to pour boiling water 1 tbsp. a spoonful of dried sorrel leaves, and then boil over low heat for about one minute. When the infusion has cooled down, take a third part every day before meals;
• in inflammation of the bladder - Pour 500 grams of sorrel with 1 liter of water and boil over low heat for up to 5 minutes. This decoction is added to the bath, which is recommended to be taken before going to bed for no longer than 10 minutes;
• constipation - 2 tbsp.spoons of grass pour 200 ml of boiling water and boil in a water bath for 20 minutes, then cool and strain. This decoction should be taken 3-4 times a day, 70 ml each. Sorrel has a laxative effect only after 12 hours, so it is recommended to take it before a night's sleep;
• with stones in the bladder - 1 teaspoon of sorrel seeds should be poured over 500 ml of wine and left for a week. This infusion is recommended to drink 3 times a day, 50 ml;
• with liver diseases - 30 grams of crushed sorrel root are poured into 1.2 liters of water, this mass is brought to a boil and boiled for an hour. Then leave the decoction to brew for 45 minutes, strain and take 50 ml 3 times a day;
• for burns or ulcers - fresh sorrel leaves should be rubbed well and applied to sore spots;
• with dropsy or edema - you need to drink 1 tbsp. a spoonful of juice from sorrel leaves 3 times a day.

Sorrel has a beneficial effect on the condition of the skin, so it is often used as face masks. It tones, moisturizes and cleanses the skin, and also fights inflammation. These products are recommended for normal and combination skin types, because they need daily care.

You need to take 1 tbsp. a spoonful of chopped sorrel and 1 tbsp. a spoonful of calendula flowers. Pour 200 ml of boiling water over the herbs and leave for up to 10 minutes. Strain the broth, put the gruel on the face and leave for 15 minutes. After the procedure, wash with the remaining broth.

Take 2 tbsp. spoons of sorrel, 1 tbsp. a spoonful of low-fat cottage cheese and pour a small amount of yogurt until a homogeneous mass is formed. Apply the mask for 20 minutes.

It will take 1 tbsp. a spoonful of finely chopped sorrel leaves, 1 tbsp.a spoonful of parsley and 1 teaspoon of tarragon. Grass should be poured with 200 ml of hot milk and let it brew for 30 minutes. Next, strain the mixture through a strainer and add 2 tbsp. spoons of wheat bran and 1 tbsp. a spoonful of gruel. The mask is applied for 20 minutes and then washed off.

In equal proportions, take chopped leaves of sorrel, burdock, nettle, plantain and dandelion. The mask will require only 2 tbsp. spoons of herbs. They are poured with boiling water and boiled over low heat for 10 minutes. Wait for complete cooling and strain. Healing decoction should be wiped every day problem areas of the skin.

Take 1 tbsp. a spoonful of sorrel, 1 tbsp. a spoonful of yarrow and 1 tbsp. a spoonful of oatmeal Pour the collection of herbs with water until a viscous mixture is formed. The product is applied to problem areas twice a day.

Varieties differ in the shape and size of the leaf, the length and thickness of the petiole, the color of the leaves and the amount of oxalic acid:

• Ordinary garden sorrel is the most popular. Its characteristic features are a dark green leaf blade, which has a spear-shaped shape on a long petiole. This growth is rich in yield and is not afraid of frost.
• Altaic sorrel is distinguished by a smooth spear-shaped leaf plate. The leaves have a characteristic dark green color, but over time, a red tint appears at their ends. This variety has long and thin petioles. Altai sorrel tastes sour or medium sour. This variety of sorrel tolerates frost very well.
• Belleville sorrel is quite popular due to its high yield and excellent quality. It is characterized by a slightly acid taste and moderate frost resistance.The leaves are egg-shaped and light green in color, fleshy and large in appearance.
• Lyon sorrel is characterized by high productivity, large greenish-yellow leaves on thick roots. The disadvantage of this variety is poor frost resistance.
• Maykop sorrel has large leaves with an ovoid shape of a greenish-yellow color. This variety gives an excellent harvest, and tolerates frost well.
• spinach sorrel has a slightly acid taste and is characterized by matte narrow-lanceolate green leaves with small spots.

The main varieties that are used for decorative purposes:

• Silver
• Silver Shield

Sorrel belongs to perennial cold-resistant plants, so it can be sown in late autumn or early winter. If sowing is done in spring, then sorrel will appear much later than after winter planting.

First you need to prepare the soil. To do this, the soil is carefully dug up, and all weeds are removed. You can fertilize the soil with a mixture of compost, superphosphate and potassium salt. For 1 m² you need one bucket of compost, as well as 1 tbsp. a spoonful of superphosphate and 1 table spoon of potassium salt.

Then you need to make special grooves for sowing. Their depth should be up to 3 cm and maintain a distance of 25 cm between them. Sorrel seeds are very small, so it is better to sow in moist soil, while it is necessary to deepen them 5 mm into the soil. To sow 1 m² of soil, you need 1 gram of sorrel seeds. For simultaneous seed germination, it is recommended to sprinkle with a little humus with sawdust in equal proportions.

In the spring season, you need to thin out the sorrel so that the distance between plants is 4 cm.In the first year, it is recommended to feed the plant during the formation of leaves, with the help of mullein diluted with water in proportions of 1:5, or chicken manure with water, where it is necessary to adhere to proportions of 1:10.

After each cut of sorrel leaves, you need to fertilize with mineral fertilizers in order to get an excellent harvest. Also, to prevent leaf burns, plants should be watered from a watering can with a strainer. To make the plant stronger for wintering, you need to apply phosphorus-potassium fertilizers.

Sorrel tolerates bad weather well, because even frosts are not terrible for him. The main thing is to make sure that the plant does not dry out in hot weather, it should be watered more often.

The time of day of harvest plays a huge role. If the leaves are cut in the afternoon, then they wither very quickly. If you collect sorrel by dew, then it will not be able to be stored for a long time, because it will begin to rot. Therefore, the best time is morning and evening.

Already at the end of summer, it is not recommended to completely pluck the sorrel so as not to weaken the plant before wintering. You can only collect old leaves, but young leaves and a kidney should be left in place. Also in the fall, it is desirable to spud the beds and mulch with humus.

Watch the video for growing sorrel.

• In Russia, sorrel began to be eaten only at the end of the 18th century, because they considered it a weed, although they knew about its medicinal properties.
• Young leaves of the plant do not have a sour taste, but, on the contrary, are characterized by softness and piquancy.
• Sorrel is an excellent antidote for certain poisonings.
• It is advisable to consume this plant only until the end of July, because then a sufficiently large amount of oxalic acid accumulates in its leaves, which is dangerous for the body.
• For the first time, the ancient Romans learned about the beneficial properties of sorrel, but the French traditionally consider themselves the discoverers of this useful plant.