2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
How nice it is on a fine spring day to go out to the summer cottage and rip from the garden everything you need for green cabbage soup or borscht. And what to do in winter, when you so want fresh vitamins. It is necessary to think about this in advance and prepare sorrel and many other herbs for future use
The taste of sorrel is difficult to confuse, it is the sourness that gives a kind of uniqueness to this early ripening vegetable plant. Sorrel is one of the earliest perennial crops in the garden, germinates at a temperature of +3 degrees. Sorrel is probably grown by all gardeners, because this greens in the spring helps to satisfy the vitamin hunger. Harvesting sorrel is possible at the end of May.
The benefits of sorrel
The peculiar taste of sorrel is determined by the high content of potassium salt and oxalic acid in the culture. Due to the mineral substances, organically acids, flavonoids, sugars, tannins, vitamins, potassium, magnesium, iron contained in the juicy leaves of sorrel, this plant is successfully used in medicine. As a medicine, sorrel is useful for anemia, itching and skin rashes. The use of young shoots of sorrel can improve digestion and have an astringent effect. Leaves are able to heal wounds, stop bleeding, and relieve pain.
However, such a useful plant has contraindications. Sorrel is not eaten for kidney stones, salt balance disorders, inflammatory diseases of the kidneys, intestines, gout. Pregnant women should not eat sorrel. If you have gastritis, heartburn, stomach ulcer, then you should refuse to use this greens
Application
Young sorrel leaves are suitable for eating. Refuse to use old leaves for food, especially when flowering shoots have appeared, where oxalic acid has accumulated, they are no longer suitable for eating. To keep the sorrel in bloom, water the plant more often.
Using sorrel, they prepare many dishes: vitamin cabbage soup, filling for pies, salads, preparations for the winter, jelly. If you want to neutralize the small content of oxalic acid in young leaves, then add a little dairy products to the recipe. Sour cream, milk, reacting to form a harmless compound with calcium.
Sorrel blanks for the winter
The easiest way to harvest sorrel is to freeze it. Just keep in mind that sourness will be lost as a result.
Sorrel blank No. 1
This recipe is the simplest preparation for the winter from sorrel. Go through, rinse, cut the leaves, put in clean jars, add dill if desired. Tamp the mixture tightly and fill with chilled water. Tighten the jar with a metal cap. Store in a cool place. In winter, add the preparation to various soups.
Sorrel billet No. 2
This sorrel preparation will be accompanied by spinach, together they will create an interesting taste. Greens should be sorted out, washed and chopped. Boil parsley root for 15 minutes, peel and chop. Stew spinach, sorrel in their own juice with onions and parsley root. Salt and pepper. Tamp the boiled mixture into jars and sterilize for 15 minutes, roll up.
Sorrel blank No. 3
Using this blank, you can quickly cook the first course:
Chop freshly harvested sorrel. Also chop green onions, dill. Stir all ingredients with salt until juiced and place tightly in dry jars. Sterilize and roll up. Before using the workpiece, dispose of excess salt by rinsing with water.
Sorrel blank No. 4
This vegetable green puree recipe is very simple:
Prepare sorrel and spinach by rinsing thoroughly and chopping them into pieces. Next, put the herbs in boiling water, blanching, thus, for three minutes. We take the resulting mass out of the water and turn it into mashed potatoes, rubbing through a sieve. We boil the green gruel for ten minutes, and pour it into jars, sterilize and roll it up.
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