2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Sour sorrel (lat. Rumex acetosa) - a representative of a large genus Sorrel of the Buckwheat family. Other names are common sorrel, oxalis, salad sorrel, sour, sour. In nature, it is found almost everywhere. Prefers a temperate climate. Typical habitats are fields, meadows, forest edges, mountain slopes. Sour sorrel is especially abundant in the territory of the Russian Federation. The Russians are actively cultivating the plant for culinary and medical purposes.
Characteristics of culture
Sour sorrel is represented by perennial herbaceous plants, which are endowed with a short, well-branched, taproot. The stem, in turn, is straight, often ribbed, green (purple or red tint at the base is possible), up to 100 cm high. The stem is crowned with arrow-shaped, entire, very juicy foliage, located alternately. It should be noted that petiole foliage is formed in the lower part of the stem, and sessile foliage in the upper part.
The flowers are small, inconspicuous, reddish or yellow, collected in complex panicles or spikelets. Flowering begins in late summer, usually in the third decade of July, and lasts until late August - early September. The fruits are represented by triangular brownish nuts. They have a characteristic red leg. Fruits ripen in September; in warm regions, fruit ripening is postponed to October.
Cooking applications
Absolutely all parts of the plant have a sour taste, however, only tender foliage and young stems are most often used for food. The plant is consumed fresh or in dishes. Today, borscht, green cabbage soup, vegetable puree soups, pies and pies, and various sweet bakery products are prepared from juicy sorrel. Sorrel is also often used for preparing vegetable salads, sandwiches, casseroles, pasta dishes and sauces suitable for meat and fish.
By the way, sour sorrel belongs to the category of dietary products. 100 g of fresh foliage contains only 20 kcal, so it is an integral part of the diet of people who have embarked on the warpath with overweight, as well as those who are obese. The only rule: do not eat sorrel in large quantities and for a long time due to the high content of oxalic acid. It is known to be capable of disrupting mineral metabolism and provoking malfunctioning of the kidneys.
Application in medical practice
The foliage and young stems of sour sorrel contain a number of useful substances designed to maintain the health of all organs and systems of the human body. They are rich in flavonoids, tannins, vitamins (in particular group B, ascorbic acid and carotene), iron and calcium salts. It can and should be used by those who suffer from reduced immunity. It reduces the incidence of flu and colds.
In general, the considered representative of the genus does not belong to pharmacopoeial plants, therefore, it is not used in traditional medicine. But it is very appreciated by herbalists and traditional healers for its versatility and unique composition. Also, sour sorrel has won recognition in Arab, Tibetan and Chinese healing practices. It is advised for high fever, problems with the bladder, diseases of the lower and upper respiratory tract, severe exhausting cough, skin ailments.
Often, healers recommend acid as a complex therapy against liver and gallbladder diseases, malfunctions of the digestive tract, impaired stools (diarrhea, including blood), food poisoning (but not acute). The decoction and juice of the plant is extremely useful for diseases of the oral cavity, for example, stomatitis and bleeding gums.
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