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CULTURAL AND WILD PLANTS
Common sour. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common oxalis, Oxalis acetosella. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Oxalis Family: Oxalis (Oxalidaceae) Origin: Europe, Asia, North America Area: Oxalis vulgaris grows in temperate climatic zones of many regions of the world, including forests and grasslands in Europe, Asia and North America. Chemical composition: The leaves contain oxalic acid, vitamin C, flavonoids and other biologically active substances. Economic value: Oxalis vulgaris is used in cooking as an acidic ingredient, such as in salads or for pickling vegetables. It is also used in pharmaceuticals as a source of oxalic acid and for the production of medicines. Some types of oxalis are also used for ornamental purposes, as ground cover, and for beautifying gardens. Legends, myths, symbolism: In some cultures, sour is associated with spring and new life. For example, in Ireland, oxalis is considered a symbol of spring and even has the nickname "food fairies". In some European cultures, sorrel has also been associated with longevity and spiritual health. Symbolically, sour is associated with many qualities, such as modesty, humility, and purity.
Common oxalis, Oxalis acetosella. Description, illustrations of the plant Common oxalis, Oxalis acetosella. Description of the plant, area, cultivation, application
It grows everywhere in shady moist oak forests, alder forests, birch forests and coniferous forests. Perennial herbaceous plant 5-15 cm high, without a central stem, it is replaced by a horizontal, creeping, branched rhizome. Leaves on long petioles extend from the rhizome, consist of three heart-shaped leaves resembling hearts, light green above, reddish below, pleasant sour taste, quickly wither after picking. In the evening they descend, press their lower side against each other and the petiole and "fall asleep", turn around early in the morning, "wake up". In winter, under the snow, they look as fresh as in summer. Blooms in May. Flowers solitary with five petals, white or slightly pinkish, with purple veins, on long stalks extending from the rhizome. Fully open flowers at 9-10 o'clock, begin to close at 17-18 o'clock. The fruits are five-celled capsules; when ripe, the seeds are thrown out over a long distance. The plant contains a lot of oxalic acid, which gives a pleasant sour taste, there are oxalates, oxidative enzymes, ascorbic acid. For economic purposes, in the recent past, oxalis was diluted in large quantities: oxalic acid was obtained from it. Currently, the acid is obtained mainly synthetically. The whole plant and sour leaves are used in nutrition. Salads, vinaigrettes, cabbage soup, borscht, soups, side dishes for fatty dishes, soft drinks are prepared from them. Food should be consumed in moderation. Sour salad. Thoroughly rinse the acid leaves with cold water, chop, add chopped green onions, parsley, and salt. Season with sour cream, or mayonnaise, or vegetable oil, sprinkle with dill. 200 g of acid, 25 g of green onion, 15 g of parsley, 25 g of sour cream (or mayonnaise, or vegetable oil), salt, dill. Salad with sour and other herbs. Leaves of nettle, dandelion, plantain, coltsfoot blanch, add sour leaves, green onions, fresh cucumbers, chop, salt. Season with sour cream or mayonnaise, or vegetable oil. 100 g of acid leaves, 50 g of nettle, plantain, dandelion, coltsfoot, 25 g of green onions, 100 g of cucumbers, 30 g of sour cream (or mayonnaise, or sunflower oil), salt. Meat salad with sour. Boiled or fried meat cut into cubes, add chopped hard-boiled egg, fresh cucumbers, sour, green onions, canned green peas. Mix the mass, salt, season with sour cream or mayonnaise. 200 g of meat, 1 egg, 150 g of cucumbers, 50 g of green peas, 25 g of green onions, 50 g of acid, 150 g of sour cream (or mayonnaise), salt. Vegetable salad with sour. Cut fresh tomatoes, cucumbers, cabbage, green onions, add grated carrots, chopped acid, salt. Season with sour cream, or mayonnaise, or vegetable oil. Sprinkle with dill and parsley. 100 g of tomatoes, 100 g of cucumbers, 50 g of cabbage, 25 g of green onions, 50 g of carrots, 100 g of acid, 150 g of sour cream (or mayonnaise, or vegetable oil), salt, dill and parsley. Potato soup with fish and sour. Cook carrots cut into strips until half cooked, add chopped parsley root, potatoes, onions and bring to a boil. Then put pieces of cooked fish, bay leaf, allspice and bitter pepper, crushed sour and cook until tender. Sprinkle with parsley and dill before serving. 50 g carrots, 150 g potatoes, 250 g fish, 15 g parsley root, 25 g onion, 80 g sour, spices, 500 ml water, salt, parsley and dill. Shchi with sour. In salted meat broth or water, boil chopped carrots, parsley root, onions, potatoes. 5 minutes before readiness, add chopped sorrel and sorrel, tomato sauce. Before serving, put slices of hard-boiled eggs, sour cream, sprinkle with dill and parsley in plates. 500 ml of broth, 100 g of acid, 50 g of carrots, 100 g of potatoes, 30 g of onions, 20 g of parsley root, 50 g of sorrel, 25 g of sour cream, 25 g of tomato sauce, 1 egg, salt, dill and parsley. Cold borscht with sour. Cut beet tops, sorrel, sorrel, boil in water, cool, then add chopped fresh cucumbers, green onions, hard-boiled eggs, salt. Season with sour cream, sprinkle with dill and parsley. 500 ml of water, 150 g of beet tops, 100 g of acid, 80 g of sorrel, 100 g of cucumbers, 25 g of green onions, 1 egg, 25 g of sour cream, salt, dill and parsley. Acid puree. Finely chop the sour leaves, mix with chopped green onions, parsley, salt. Season with grated horseradish and sour cream (or mayonnaise). 200 g of acid, 25 g of green onion, 20 g of horseradish, 25 g of sour cream (or mayonnaise), 15 g of parsley, salt. In folk medicine, the leaves and the whole plant are used. They improve metabolism, appetite, have a diuretic, choleretic, vitamin, antihelminthic, anti-inflammatory, wound-healing effect, eliminate heartburn, vomiting. Apply only on prescription, observing the indicated doses and terms of treatment. Long-term use of large doses can cause kidney disease due to the presence of a large amount of oxalic acid in sour. Infusion of sour herb. Infuse 15-20 g of herbs in 250 ml of boiling water for 2 hours, strain. Take 1 tablespoon 3-4 times a day before meals for diseases of the liver, kidneys, stomach, intestines, helminthic invasions, metabolic disorders. Externally, an infusion of acid is used for rinsing the mouth and throat with tonsillitis, inflammation of the gums, for washing, lotions on wounds, ulcers. Sour drink. Grind sour leaves with sugar, dilute with boiling water or chilled boiled water. Drink as a tonic drink for severe illnesses. 100 g of sour leaves, 1 liter of water, sugar to taste. Contraindications: severe kidney disease, arthritis, liver disease, oxaluria, urolithiasis. Grass and leaves of oxalis are harvested in May-June, quickly dried in the air, under a canopy, in a well-ventilated area. Shelf life - 1 year. Authors: Alekseychik N.I., Vasanko V.A.
Common Oxalis, Oxalis acetosella L. Botanical description, distribution, chemical composition, features of use
Oxalis family - Oxalidaceae. Perennial herbaceous plant 5-10 cm high. A squat stemless plant with a creeping thin rhizome covered with rare succulent scales. The leaves are long-petioled, with sparse hairs. Leaflets are heart-shaped, folding at night. Flowers solitary, on long stalks. Petals are white with pink veins or pinkish. Blooms in spring and early summer. Grows in forests, mostly coniferous. It is found throughout Europe, the Caucasus, Turkey, China, Mongolia, North America. The leaves contain up to 1% organic acids (mainly oxalic, as well as malic, succinic, etc.) and their salts; young leaves contain more than 0,07% ascorbic acid (by autumn - up to 0,15%), carotene, rutin. Due to the presence of organic acids, the leaves have a pleasant sour taste. You can make a vitamin drink from fresh leaves pounded with sugar. Mixed with cheese, the leaves are suitable for salads, they are also eaten as a seasoning for egg dishes and soups. An infusion of greens is sometimes used as a surrogate for tea. However, long-term internal use of this plant can lead to kidney disease. When grazing animals in places with a large amount of common oxalis (especially in early spring, when there is little other food), there are cases of dangerous poisoning (in particular, in sheep), often fatal. In folk medicine, the plant was used as an antidote for mercury and arsenic poisoning, to eliminate bad breath, for metabolic disorders, skin diseases, etc. Honey plant, but the collection of honey is small. A very ornamental plant. Oxalis stricta L., widespread throughout Ukraine as a weed, has a similar application. It occurs as a weed along river banks, in forests, on dry slopes in the Crimea, in the south of Ukraine, in Central Asia, in the Caucasus, in the Far East carob oxalis (O. corniculata L.) Fruits with a sharp taste. The leaves are used in Transcaucasia instead of sorrel. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Oxalis acetosella L. Classification, synonyms, botanical description, nutritional value, cultivation
Oxalis vulgaris is a perennial stemless plant, 5-10 cm tall, with a creeping, thin rounded rhizome, often covered with sparse, sharp, reddish scaly leaves. Leaves basal, trifoliate, on long petioles. The flowers are solitary, on long axillary flower arrows, white, sometimes with purple or reddish veins. Oxalis corniculata L. - annual or biennial plant, with tap root; the stem sometimes reaches 40-50 cm, although more often it is shorter; branched, with numerous lateral, often creeping shoots. The leaves are alternate, trifoliate, on long, jointed, pubescent petioles at the base. Flower arrows are equal to or longer than leaves, mostly two-flowered. Corolla almost bell-shaped, petals yellow; the fruit is a cylindrical box; seeds ovoid, flat, 1,7-2 mm long and 1 mm wide, sharp, brown or brown. Distributed in Europe in the south of Europe, as well as in Central Asia. Author: Ipatiev A.N.
Common sorrel, Oxalis acetosella L. Description, habitats, nutritional value, culinary use
Oxalis is a perennial herbaceous, squat, stemless plant, from the Oxalis family. The leaves are trifoliate, the flowers are solitary white, small. At night, in rainy weather and from the bright sun, the leaves fold, fall down, and rise early in the morning. You can find oxalis not only in summer, but also in winter under the snow. It's just as green and delicious. Together with forest humus, it can be transplanted into a flower pot and it will grow in the room, giving children many joyful minutes with their behavior. Grows in shady coniferous and rarely deciduous forests. Sometimes it grows in a continuous carpet and it is quite easy to pick it up. The leaves contain oxalic acid, vitamin C and other substances. The chemical composition is little studied. Hunters, mushroom pickers, tourists eat sour sour leaves (hence its name) to quench their thirst. It is added to soups and salads. A sour clarified drink is prepared from the acid passed through a meat grinder. Dry powder from the leaves is added to cereal soups to give a sour taste. Oxygen prepared for the future is well preserved in the refrigerator and in a regular cellar. Mashed, salted or candied, it can be stored until the next harvest. Author: Koshcheev A.K.
Common sour. Interesting plant facts
Oxalis vulgaris is a perennial herbaceous plant. From thin creeping stems, trifoliate pale green heart-shaped leaves depart on thin long petioles. Oxalis leaves are never in the same state. Whether the sun warms, the sky frowns to rain, it gets colder at night, the leaves fall, droop, folding along the edges along the median vein. The flowers also close at night: the top of the peduncle bends, and the flower hangs down, which protects it from dew or raindrops. If oxalis, together with the forest floor, is placed in a tall pot in winter and covered with glass, it will retain freshness for a long time. Oxalis belongs to the so-called winter-green plants, which, under the snow, keep the leaves green all winter, albeit frozen. Oxalis leaves contain about 100 mg of vitamin C (per 100 g of weight), a lot of calcium oxalate, malic and folic acids. Therefore, the leaves are sour, astringent and tart, used as a seasoning for unleavened salads from amaranth, quinoa, colza, and wild beets. It is good to season fried eggs with sour, sprinkling them with chopped leaves right in the pan. In England, sandwiches, sandwiches with sausage, cheese, pates, etc. are sprinkled with crushed oxalis leaves. Author: Reva M.L.
Common sour. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
The beginning of May. After a long rest and stagnation, the forest sighed encouragingly, including its full strength in its creative life. On the warm earth, the lungwort and the pine tree, Corydalis and primroses, flourished and bloomed at once. The variegated grassy cover is thicker so far in glades and clearings, but the day is already very close when it will flourish in the undergrowth, and in the thicket, and even in cluttered forests. A beautiful spring will transform any piece of land, no matter where it is in its possessions. It was then that it was impossible not to meet in the forest the common oxalis (Oxalis acetosella), in a different way - borscht, or hare salt. Dense thickets of oxalis are scattered around the trunks of gloomy fir trees, plentiful everywhere in shady and humid forests. In our flora you will find only six species of this herb, and half of them are alien: purple and protruding sour - natives of North America, goat came from North Africa. But in the world, the genus of oxalis has 800 species! Russian ordinary borschtka seems to be an unsightly weed. She has no stems; fleshy, heart-shaped leaves immediately move away from the roots. The five-lobed corollas are white-white, and just looking closely, you can see thin pink veins at the base along the yellow speck and along the petals. Neither beauty nor ugly - a typical unpretentious forest grass. But what an observer of nature, what a connoisseur of the green pharmacy, is indifferent to it! A whisper of hare salt will replace tea leaves and ... lemon at a halt. And when serving a hearty dish, sour is not a rival of vinegar! It will enrich, flavor and decorate the taste of any egg dish, provide a feast with an excellently seasoned salad and an unpretentious dish - cabbage soup. And a minute "rejuvenation" of sandwiches with cheese - is it not by the way a tenant of the forest? Fresh sour, along with sorrel, was the first spring treat for our ancestors. May wild greenery is a peasant spring of health. Once upon a time, the village people rejoiced at the meeting of Mavrin's Day, who treated everyone to green cabbage soup. In the folk calendar, this day, May 16, was nicknamed "Mavra - green cabbage soup." Alum, trinity sorrel, blooming sour - with what nicknames they did not reward hare salt, forest grass - a small ordinary sour! Of course, the delicate, fragile borscht was then in universal honor and respect. It was recognized as useful for insidious and severe scurvy, and dried and crushed into powder, putrefactive and scrofulous wounds were sprinkled. By evaporating the sour juice, it is easy to obtain salt crystals that destroy rust and ink stains. Oxygen juice, like cranberry, cools and refreshes. Vitamin C and solid reserves of potassium oxalate are found in green grass. Oxalis blooms from late spring to early summer. Only at this time it is noticeable in forest ravines, in bushes and in subalpine meadows. Later, it will be completely killed and blocked by broad grass. And when the borscht will have one more flowers - cleistogamous, it will be firmly lost among the green tribesmen. Grass seeds are smooth, sharp, brown in color, enclosed in boxes. As soon as the box ripens, it instantly cracks, throwing out all its pets. Be fruitful, multiply! With what determination the box scatters the seeds, you can check when you crush the ripe fruit. Sprays fly in different directions. Watching the sour, you can make a small discovery for yourself. For example, when a plant spreads all the leaves, holding them horizontally in the same plane, this means that the oxalis has “woke up” and direct sunlight does not fall on it. It is worth the shading of the abyss, as its leaves will droop, fall (the only way to reduce the return of moisture); before going to bed they do exactly the same thing. And the behavior of the flowers will tell about the nature of the upcoming weather. By the rain, hare salt rolls up white corollas, lowers flowers down; in bad weather and cold, the flowers do not open at all - they protect pollen. They remain closed during the night. The abundant content of oxalic acid in the leaves deters many animals from sourness. Of the forest inhabitants, perhaps the hazel grouse does not neglect the borscht, pecking sour leaves in the spring, and a little later - ripe fruits. Livestock do not eat oxalis, bypassing it as a non-fodder plant. But with an early pasture of the herds, when the herbage is still poor, forest borscht. When sheep overeat, sour is poisonous in large quantities. Signs of poisoning - refusal of animals to feed, diarrhea, weakness. If cows eat oxalis, the consequences will affect the milk; it coagulates easily, but no oil can be obtained from its products. In Central Asia, in the Caucasus and the Far East, another oxalis comes across - carob (O. corniculata). It grows mainly along roadsides, fields and ditches. Frequent encounters with carob sour also on tea plantations and bushy dry mountain meadows. Unlike ordinary carob oxalis, it is an annual. Like that of the northern woman, its leaves are rich in acids and vitamin C. For the inhabitants of Transcaucasia, this sorrel replaces sorrel. In addition to nutritional value, it also has healing properties: in folk medicine it is considered a good cooling and refreshing agent. Good in salads and vinaigrettes. All sours belong to the category of ancient antiscorbutic plants. Author: Strizhev A.N.
Common oxalis, Oxalis acetosella. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Common oxalis, Oxalis acetosella. Tips for growing, harvesting and storing
Common sorrel (lat. Oxalis acetosella) is a perennial herbaceous plant that grows in the temperate zones of Eurasia and North America. Tips for growing, harvesting and storing common sorrel: Cultivation:
Workpiece:
Storage:
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