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CULTURAL AND WILD PLANTS
Common sorrel (sorrel sour, sorrel low). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common sorrel (sorrel sour, low sorrel), Rumex acetosa. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Sorrel (Rumex) Family: Buckwheat (Polygonaceae) Origin: Common sorrel comes from Europe and Asia. Area: Common sorrel grows throughout the world, including North America, Europe, and Asia, as well as parts of Africa, Australia, and New Zealand. Chemical composition: Common sorrel contains acids (including oxalic acid), vitamins (including vitamin C), flavonoids, carotenoids, tannins and other biologically active compounds. Economic value: Common sorrel is used in the food industry and medicine. Its leaves are used to prepare soups, salads, sauces, dressings and other dishes, as well as an additive to fermented milk products. Common sorrel is also prescribed medicinally as an anti-inflammatory, antimicrobial, and laxative agent, as well as for the treatment of certain diseases associated with weakened immunity. In addition, common sorrel is used to isolate oxalic acid and in landscape design, as an ornamental plant. Legends, myths, symbolism: Symbolically, sorrel can be associated with acidity, cleansing, and nutrition. In some cultures, it is considered a symbol of acidity and dissatisfaction, but in others it is associated with cleansing and detoxifying the body. In some regions, it has also been used as a symbol of the beginning of spring and renewal, as it is one of the first plants to start growing after winter.
Common sorrel (sorrel sour, low sorrel), Rumex acetosa. Description, illustrations of the plant Sorrel sour, Rumex acetosa L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial herbaceous plant. Stem erect, up to 1 m high. Leaves simple; basal - large, stem - sessile, small, arrow-shaped, light green, sometimes purple-red. The flowers are small rare racemes, collected in a loose narrow panicle, at first green, and brown when the seeds ripen. The fruit is a trihedral shiny brown nut. Blooms in July-August. Western Europe is considered the birthplace of sorrel. This plant in the wild has been well known to people since prehistoric times. In the Middle Ages, it began to be grown in vegetable gardens. Sorrel was especially popular in France, where it was used mainly as a medicinal plant. At present, sorrel is widely distributed. It is cultivated in almost all regions. Over 100 species of sorrel are known. Sorrel is frost-resistant, moisture-loving, not very picky about light. Grow it in fertile slightly acidic soils. Propagated by seeds. In mid-latitudes, sorrel can be sown in early spring, summer and late autumn. Spring and autumn crops in the first year are ineffective. When sown in summer (July-August), the plants are well strengthened, and in early spring they give several collections of high-quality leaves. In one place, sorrel is grown for three to four years. Before sowing, fertilizers are applied to the soil, deep plowing and watering are carried out. Seeds are planted to a depth of 1,5-2 cm. Crop care is normal: fighting the soil crust, weeding, watering. In order to have fresh sorrel leaves in winter, fleshy roots are dug up in autumn and stored in moist soil, and in January they are planted in boxes, watered with warm water and the air temperature in the room is maintained at 16-18 ° C. 20-25 days after planting, you can harvest the first crop, and then every 10-15 days during February, March and April. Young sorrel leaves are valued for their content of carotene, vitamins B1, B2, C, K, PP, minerals (magnesium, iron, phosphorus, sulfur and silicon). In addition, they contain proteins, sugars, tannins, valuable organic acids (citric, malic and oxalic), and phenolic compounds in the roots. The healing properties of sorrel have long been known. They treated scurvy, tonsillitis, chronic wounds and ulcers. It was also valued as a general tonic. Often the juice of the leaves was used for food poisoning. Sorrel is still used in folk medicine: young leaves as a diuretic for arthritis, roots as a fixing agent for dysentery. In scientific medicine, the juice of the leaves is used as a choleretic and antiseptic agent. In recent years, sorrel has been recommended as a vasoconstrictor. Young sorrel leaves replace fruits and vegetables in early spring. They have a pleasant sour taste. They are used to prepare salads, borscht, green cabbage soup, mashed potatoes, casseroles, and are prepared for future use in canned and dried form. With the onset of heat, a large amount of oxalic acid accumulates in overgrown sorrel leaves, so they are of little use for food. Sorrel is known as a honey plant. In addition, its fruits are considered an excellent food for wild and domestic birds. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Common sorrel (sorrel sour). Description of the plant, area, cultivation, application
It grows everywhere in wet meadows, on the banks of water bodies, edges, grassy slopes, glades, near roads, on slightly acidic or neutral soils. Perennial herbaceous plant up to 1 m high. Stem erect, furrowed, roots fibrous, shortened, branched. Leaves arrow-shaped, up to 13 cm long, succulent, lower long-petiolate, obtuse, upper short-petiolate, much smaller. Blooms in May - June. The flowers are dioecious, unisexual, male and female are located on different plants, reddish, pinkish or yellow, small, create a pyramidal paniculate inflorescence. The plant contains proteins, nitrogenous substances, oxalic acid, sugars, vitamins C, B1, Br, K, PP, E, carotene, quercetin, iron, copper, manganese, arsenic, molybdenum, magnesium, potassium, sodium, nickel, strontium, phosphorus , fluorine, zinc. In the roots found tannins, organic acids, resins, starch, fiber. Due to the high content of oxalic acid, it is not recommended to consume sorrel in large quantities. Leaves and young stems of sorrel are used in nutrition. Seasonings, snacks, salads, first courses, side dishes are prepared from them. Sorrel salad. Rinse sorrel leaves with cold water, chop, add chopped hard-boiled egg, sugar, salt, pepper. Season with sour cream or mayonnaise, sprinkle with dill and parsley. 50-75 g of sorrel, 1 egg, 25 g of sour cream (or mayonnaise), pepper, salt, sugar to taste, dill and parsley. Sorrel salad with other herbs. Leaves of sorrel, dandelion, nettle, coltsfoot plantain blanch for 5 minutes, put in a colander, chop, add chopped green onions, salt. Fill with vegetable oil or sour cream. 50 g of sorrel and dandelion leaves, 30 g of nettle, 40 g of plantain, 25 g of coltsfoot, 25 g of green onion, 50 g of vegetable oil (or sour cream), salt to taste. Combined salad with sorrel. Cut fresh cucumbers, tomatoes, green onions, radish, sorrel, add green peas, pieces of boiled or fried meat, chopped hard-boiled egg, salt, mix. Season with sour cream or mayonnaise, sprinkle with dill, parsley. 100 g cucumbers, 100 g tomatoes, 50 g green peas, 150 g meat, 1 egg, 100 g sorrel, 50 g green onions, 50 g radish, 100 g sour cream (or mayonnaise), salt, dill and parsley. Shchi green with sorrel. Boil potatoes, carrots, onions in meat broth or water. 5-7 minutes before readiness, add chopped sorrel, season with sautéed onions with flour, salt. Before serving, put slices of hard-boiled eggs, sour cream, dill, parsley into bowls. 500 ml of broth, 100 g of potatoes, 30 g of carrots, 50 g of onion, 150 g of sorrel, 15 g of flour, 15 g of vegetable oil, 1 egg, salt, dill and parsley. Sorrel in Belarusian. Boil potatoes in meat broth until half cooked, add bread kvass, sorrel, salt, cook until tender. Season with sour cream, put circles of hard-boiled eggs, sprinkle with dill and parsley. 500 ml of broth, 100 g of potatoes, 100 ml of bread kvass, 150 g of sorrel, 1 egg, 50 g of sour cream, salt, dill and parsley. Okroshka from sorrel. Boil chopped sorrel in water for 10 minutes, drain in a colander. Strain the broth, cool, add chopped cucumbers, boiled meat, hard-boiled egg, boiled potatoes, green onions, sugar, salt, kvass. Season with sour cream, sprinkle with dill and parsley. 500 ml of water, 150 g of sorrel, 100 g of fresh cucumbers, 100 g of meat, 1 egg, 70 g of potatoes, 25 g of green onions, 25 g of sour cream, sugar, salt to taste, dill and parsley. Sorrel with mushrooms. Stew the sorrel until half cooked, add finely chopped fresh mushrooms, grated cheese, butter. Put the mass in a pan greased with butter or vegetable oil, and bake in the oven. 400 g sorrel, 300 g fresh mushrooms, 100 g cheese, 100 g butter. Sorrel boiled with butter. Boil the sorrel in salted water, drain in a colander. When the water drains, chop, add butter, salt, heat to a boil. Use as an independent dish and as a side dish for meat, fish dishes. 250 g sorrel, 50 g butter, salt to taste. Kidneys with sorrel. Soak the pieces of the kidneys, peeled from the shells, in cold water for 2-3 hours. Then drain the water, pour the kidneys again with water, cook for 10-15 minutes, removing the foam. Drain the broth, pour boiling water over the kidneys, add carrots, onions, bay leaves, pepper, salt and cook over low heat for about an hour. Rinse the kidneys again with cold water, transfer to a roaster or saucepan, add lightly fried potatoes, carrots, onions, sorrel leaves, bay leaves, pepper, dill seeds, salt, tomato sauce, finely chopped pickles without peel and seeds and simmer on a weak heat until the vegetables are ready. Sprinkle with dill and parsley before serving. 400 g of kidneys, 50 g of vegetable oil or fat, 150 g of carrots, 50 g of onions, 2-3 bay leaves, several black peppercorns, 200 g of potatoes, 150 g of sorrel, 5 g of dill seeds, 50 g of tomato sauce, salt , dill and parsley. Sorrel fillings. 1. Sorrel leaves, oregano, onion, hard-boiled egg chop, salt, mix. Use for fillings in pies, potato casserole. 300 g of sorrel, 3-5 g of oregano leaves, 50 g of onion, 2 eggs, salt to taste. 2. Pass sorrel and mint leaves through a meat grinder, add salt, pepper, mix. Use for fillings in flour products. 300 g of sorrel, 5-10 g of mint leaves, salt, pepper to taste. 3. Pass the sorrel through a meat grinder, add browned onion, hard-boiled egg, sour cream, salt. 200 g sorrel, 1 egg, 50 g onion, 50 g sour cream, salt to taste. Salty sorrel. 1. Rinse the leaves and young stems with cold water, pass through a meat grinder, add dill seeds, caraway seeds, salt. Arrange the sorrel in glass jars, cover with plastic lids or parchment paper. Store in a cool place. 1 kg of sorrel, 30 g of salt, 10 g of dill seeds, cumin. 2. Fold the sorrel leaves into an enameled, glass or wooden bowl, sprinkle with salt in layers, cover with a wooden circle, put a load on top. When the sorrel settles, add fresh leaves until the dishes are filled. Rinse with cold water before use. Store in a cool place, but do not freeze. Use for cooking first courses, side dishes. 1 kg of sorrel, 100 g of salt. Sorrel puree. Blanch sorrel leaves for 3 minutes, rub through a sieve, heat in a saucepan to a boil, salt. Pour the puree into glass jars and pasteurize at a temperature of 70 ° C: half-liter - 10, liter - 15 minutes. Store in a cool place. 1 kg of sorrel, 50 g of salt. Sorrel puree. Boil the sorrel until cooked, drain the water, pass the sorrel through a meat grinder, add milk or sorrel broth. Season with browned flour with onions, salt, mix, boil over low heat for 8-18 minutes. Sprinkle with dill and parsley before serving. 1,5 kg of sorrel, 20 g of butter, 15 g of flour, 50 g of onion, 200 ml of milk or broth, 25 g of sour cream, salt, dill and parsley. Sorrel sauce. Boil the sorrel until tender, drain the water, pass through a meat grinder. Melt the butter, put sorrel in it, simmer for 5 minutes, add flour, water, salt, mix and cook until the consistency of the sauce, then pour in the sour cream, boil. When preparing a more acidic sauce, pass the sorrel raw through a meat grinder. 200 g sorrel, 200 ml water, 20 g butter, 20 g flour, 100 g sour cream, salt to taste. In folk medicine, sorrel leaves, roots and seeds are used. They have a bactericidal, hemostatic, analgesic, antiscorbutic, wound-healing effect, improve bowel and liver functions. The roots are used as an analgesic, astringent, the seeds - as an astringent, hemostatic agent. A decoction of sorrel leaves. Boil 5 g of fresh leaves in 400 ml of water for 15 minutes, leave for 2 hours, strain. Drink 50 ml 4 times a day 15 minutes before meals in large sips for bleeding, liver disease, allergies, skin itching. Rinse the mouth and throat with sore throat, scurvy, loosening of the gums. A decoction of sorrel roots. Boil 25 g of fresh sorrel roots in 300 ml of water for 15 minutes, leave for 2 hours, strain. Take 50 ml 3-4 times a day before meals for diarrhea, rheumatism, pain in the lumbar region. Sorrel juice. Rinse fresh sorrel leaves with cold water, pass through a meat grinder, squeeze out the juice. Take 1 tablespoon 3 times a day as a choleretic agent for liver diseases. A decoction of sorrel seeds. Boil 20 g of sorrel seeds in 200 ml of water for 15 minutes, strain. Take 1 tablespoon 3 times a day for diarrhea. Make lotions, lubricate burns, bedsores. Rinse fresh sorrel leaves with cold water, apply to festering, long-term healing wounds and ulcers. Contraindications: severe diseases of the kidneys, liver, peptic ulcer of the stomach and duodenum in the acute stage, metabolic disorders, acute gastritis, colitis. Sorrel leaves are harvested before and during flowering. Air dry in a well ventilated area. Sorrel lends itself well to cultivation. Propagated by seeds. The first shoots appear 30-40 days after sowing. You can sow in spring and autumn in a shady place with moist soil. The shelf life of dried sorrel is 1 year. Authors: Alekseychik N.I., Vasanko V.A.
Sorrel sour, Rumex acetosa L. Description, habitats, nutritional value, use in cooking
Sorrel is a perennial herbaceous plant from the buckwheat family. The stem is erect, with fringed bells, 30-100 cm high. The leaves are arrow-shaped, alternate, juicy, sour in taste. The flowers are small, greenish-brown, collected in a panicle. The fruit is a trihedral achene. Already a month after the fields are cleared of snow, it can be collected in meadows and clearings. Young leaves and stems collected before flowering are used for food. Sorrel sown on small beds gives a harvest from early spring to late autumn. Sorrel beds are recommended to be located in a shaded place with sufficient moisture content. Sowing can be done in spring and autumn. Sowed in the spring, it gives a harvest in the same year in 30-40 days. The next year, the crop reaches a maximum, then decreases slightly, so after 3-4 years it is recommended to dig up the beds and do a new sowing. From one bed of 10 m2, you can get from 15 to 25 kg of greenery. When digging up a bed for a new crop, it is recommended to apply organic and mineral fertilizers (humus, peat, nitrogen, potassium and phosphorus fertilizers). Sorrel contains oxalate salts (1%), nitrogenous substances (2,9%), vitamin C (from 40 to 150 mg%), iron (2 mg%), copper (0,6 mg%), fluorine (0,13. 9 mg%), manganese (1,5 mg%), zinc (0,19 mg%), molybdenum (0,62 mg%), nickel (0,02 mg%), arsenic (10 mg%), strontium ( 140 mg%), sodium (579 mg%), potassium (130 mg%), phosphorus (36 mg%), magnesium (XNUMX mg%). Sorrel can be canned, salted, candied in glass jars or dried. Soups, seasonings for meat dishes, stuffing for pies are cooked from sorrel, it is eaten raw. However, it should be remembered that for some diseases, sorrel can be used in nutrition only in limited quantities, taking into account the recommendations of a doctor. Author: Koshcheev A.K.
Sorrel, Rumex acetosa L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonym: low sorrel. Names: Ukrainian sour; Az. avelik; arm. aveluk; cargo, naked; German Sauerampfer; Goal. zuring; dates syre; Swede, syra; English soreel, sourdok; fr. oseille commune, aigrette, surelle; it. acetina, acetosa, erba perpetua, erba brusca; Spanish acedera, agrelia; port, azedans, azedinha; rum. macris; hung. soska; Polish szczaw; Japanese sukampo, suiba. Sorrel belongs to the group of leafy vegetables. Young leaves grow back in early spring and are used to make cabbage soup. Sorrel contains vitamins C and A, is rich in iron and potassium, there is a lot of oxalic acid in sorrel leaves. R. acetosa L. is a perennial plant with a fleshy tap root. The leaves are whole, petiolate, collected in a basal rosette, spear-shaped and ovoid, light or dark green. The flowers are small, arranged in the form of panicles of reddish color on stems 50-70 cm in height. The fruit is a trihedral achene (nutlet), brown, shiny, about 2 mm long. Seeds remain viable for 3-4 years; weight of 1000 seeds - 0,7-1,2 g. There are several varieties of sorrel, which differ mainly in the color of the leaves. Ordinary. The leaf blade is expanded at the base, spear-shaped; petioles are long. The leaves are dark green. The variety is productive, not very acidic, very cold-resistant and winters well in open ground even in the north. Lyons. The leaves are large, fleshy, broadly ovate, yellow-green. The variety is very productive, but inferior in cold resistance to Ordinary. Belville. The leaves are large, fleshy, with thick petioles, light green. The variety is slightly acidic, winters well in open ground. Maykop. The leaves are large (length 16 cm and width 6,5 cm), with petioles of medium length, green. The variety is very productive, cold-resistant, winters well in open ground. Sorrel is grown in one place for 3-4 years, after which the resumption of the plantation is required. Propagated by seeds and division of plants. Sorrel is not demanding on soils - it grows on acidic soils. With a lack of moisture, especially in hot weather, it becomes smaller, coarser and soon blooms. Under normal conditions, it blooms in the second year after sowing. It is not picky about light and develops well in shaded areas. As a perennial crop, it needs high doses of organic fertilizers and mineral supplements. It is recommended to apply 2-2,5 centners / ha of ammonium nitrate, 3-4 centners / ha of superphosphate and 2-1,5 centners / ha of potassium salt under sorrel. Sorrel is sown in open ground in early spring or in June - July, so that it is strong enough by winter. You can sow at other times. Sowing is done by tape, with distances of 50 cm between the tapes and 20-25 cm between the lines in the tape. The seeding rate is 3 kg/ha. Sorrel seeds germinate at +2-3°C, and seedlings appear on the 10th-14th day after sowing. Sorrel is cultivated (or rather, driven out) in protected ground. To do this, use parts of rhizomes harvested in autumn on an adult plantation of sorrel. Rhizomes are stored in cellars in the sand until they are planted in a greenhouse or greenhouse. Thus, you can get sorrel at almost any time of the year. Other species of sorrel are also used as leafy vegetables, usually wild, the leaves of which are harvested, as are the leaves of the wild R. acetosa L. In Europe, the leaves of the subalpine species-R are eaten. montanus Desfontaines (R. arifolius Allionu) and R. scutatus L. (grows in rocky places). Species used in the southern regions: R. tuberosus L., R. acetoselloides L., R. crispus L., R. scutatus L., R. acetosa L. R. hymenosepalus Torrey, a tuberous sorrel, grows in California, Arizona, and Texas (replacing rhubarb in California). The leaves are used as with ordinary sorrel. R. abyssinicus L. grows in East Africa, the leaves of which are eaten by the local population. R. vesicarius L. - an annual species of sorrel, grows in the Mediterranean region; used as a leafy vegetable. R. alpinus L. is widely distributed in the high mountain pasture regions of the Caucasus, its boiled roots serve as a kitchen condiment. In a number of European countries, R. patentia L. is cultivated, which is called oseille-epinard (sorrel spinach) in France. It is a perennial plant 1,5-2 m tall, with large oval-spear-shaped leaves. The leaves are disposed of like spinach. R. sanguineus L., R. obustifolius L., and R. pulcher L. are also used as leafy vegetables. In Africa, the leaves and young stems of the perennial sorrel species, R. negvosus Vahl, are used as food. Author: Ipatiev A.N. Sorrel. Basic information about the plant, use in medicine and cooking
Sorrel is an unpretentious plant growing in meadows and forest edges. There are 23 species of wild sorrel growing in Ukraine, but three species are the most popular and most often eaten: sour, passerine and curly sorrel. Sorrel is a small plant 10-20 cm high. The stems and leaves are rich in oxalic acid and have a sharp sour taste. Common sorrel grows to a height of 50-60 cm. It is usually bred in vegetable gardens in beds, greenhouses and greenhouses as a popular vegetable plant. Curly sorrel is often called horse sorrel in Ukraine. The stem is tall, rough, with narrow, long, wavy leaves along the edges. It grows like a weed in meadows, in gardens, on the bottoms of beams and damp ravines. Livestock is not eaten. The leaves of all types of sorrel contain a lot of vitamin C and provitamin A, about 0,5% oxalic acid, 2,3-2,9% proteins. The leaves are sour, used to make green borscht, okroshka, soups. To reduce the acidity of soup or borscht, you can add leaves of nettle, amaranth, quinoa, lettuce. To give borscht a peculiar taste and pleasant aroma, add a little sage or sweet clover leaves. Such seasonings for meat dishes are especially desirable. Sorrel soups and borscht are indispensable for those suffering from obesity and diabetes. Young leaves and tender stems are harvested before the sorrel begins to bloom. For sour salads, only young leaves are used. To soften the overly sour taste, fresh herbs are added. Sorrel is used in the same way as seasoning for vinaigrettes. But before that, the leaves are slightly boiled or doused with boiling water. Slightly dried leaves and young stems are pickled and fermented for future use. There are many recipes for cooking sorrel dishes. The easiest way is to boil sour soup in beef broth. Sorrel leaves are washed, crushed and the same amount of garden purslane leaves is added. The mixture is stewed in the oven, the resulting mass is rubbed through a colander or sieve. Finely chopped boiled meat and potatoes are thrown into the pan and boiled until the potatoes are fully cooked, then sorrel and purslane puree is added. Separately, from onions in sunflower or butter, a frying is prepared, which is sautéed with flour. Roasting is added to the soup before serving. Before this, it is advisable to put finely chopped green onions, dill, parsley, a spoonful of sour cream, and a finely chopped hard-boiled egg on a plate. Often in Ukraine mashed potatoes are prepared from sorrel leaves for filling hearth pies. No need to feel sorry for the sugar. We are used to the fact that cabbage soup is made from cabbage. But green cabbage soup is best cooked from sorrel. In the story of A. S. Pushkin "Arap of Peter the Great" there is a phrase: "... making a mug of sour cabbage soup." N.V. Gogol's "Dead Souls" speaks of a bottle of sour cabbage soup. Interesting cabbage soup that foams and is bottled! In the explanatory dictionary of V. Dahl, two definitions of sour cabbage soup are given: stew from sour cabbage and a kind of fizzy kvass. The dictionary of the modern Russian language also indicates that cabbage soup is a soft drink. In the memoirs of V. A. Gilyarovsky "Moscow and Muscovites" it is said that "sour cabbage soup is a drink that is so carbonated that it has to be corked in champagne, otherwise it will break every bottle." Sour cabbage soup was made from flour and fresh sorrel leaves. How this was done is unknown today. And it would be nice to restore a forgotten recipe! In Northern Europe, curly sorrel is bred, using not only young leaves, but also thin roots. This type of sorrel is unpretentious to soils, drought-resistant, gives a bountiful harvest of leaves. Freshly picked leaves are sorted, thoroughly washed and blanched for 4-5 minutes in boiling water. Then they are immediately rubbed through a colander or stainless steel sieve. The puree is transferred to an enamel bowl, heated to a boil and packaged in glass jars, which are sterilized and carefully corked. Puree prepared in this way can be stored for several years without losing its taste and nutritional qualities. In Belarus, cold borscht is prepared from sorrel - holodnik. Freshly picked and washed leaves are passed through a meat grinder. The resulting mass is boiled in water or meat broth, cooled, and then onion mashed with salt, finely chopped fresh cucumbers, hard-boiled egg white, mashed yolk and sugar are added to taste. Before serving, the holodnik is seasoned with sour cream and sprinkled with chopped dill and parsley. You can make jelly, compote, kvass from sorrel no worse than from rhubarb. The washed greens are poured with water and boiled for 10 minutes, rubbed through a sieve, washing from time to time with a decoction. Sugar, vanilla, lemon or orange peel, cinnamon are added to the resulting mass and boiled again. Starch is diluted separately and gradually poured into the boiling mass, constantly stirring. To eliminate some freshness, you can add salt to taste. A decoction of sorrel leaves is cooled, yeast and sugar are added to it, stirred well and allowed to stand for a day. The filtered solution is bottled and put in a cold place. After two or three days, kvass is ready for use. Yes, what kvass! If it is overexposed, then ordinary transparent glass bottles do not withstand and explode. Author: Reva M.L. Sorrel is sour. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
Warmed by the spring sun, the meadows and glades turned green with growing grasses. Cereals break through with awls, bristles, burdocks scatter like cracked plates, wormwoods stick out in gray whirlwinds. The grace of May cherishes the young herbs with warmth and moisture, so every stalk, every new shoot grows right before our eyes. And as soon as the bald spots on the hillocks drag on fresh greenery - and there is already something to break the fast after the winter stagnation. In the fragrant open grass stand, you can easily find juicy anise bushes, and, of course, sorrel. Well, then who will refuse its sour, thick leaves? For some time, this meadow plant seriously competes with garden vegetables, which by that time had already lost some of their useful properties. Sorrel sour (Rumex acetosa) is a perennial with a thick taproot, branched root. Its stem is straight, furrowed, up to a meter high, at a young age it is tender, juicy, but by the time of flowering it becomes fibrous, hard. In the future, the stem coarsens, becoming woody, inedible. In fact, sorrel is not harvested for stems, but for leaves, which is why it is called a leafy vegetable. Already three weeks after the ground thaws, sorrel leaves are quite suitable for harvesting. Rosette of basal leaves grows lush, dense. There is an opinion that sorrel is an indicator of acidic soils, which is wrong. It grows on different soils, but especially well on wet, fertile, with a neutral or slightly acidic reaction. On poor soils, its leaves become small, tasteless. As a wild vegetable, sorrel has been known to people since prehistoric times. One must think that once it played a significant role in nutrition. Its ubiquity in temperate zones, its extreme availability, and its ease of use (can be eaten raw) have made this edible plant a useful early spring staple. Later, sorrel was known to both the peoples of the ancient world and the peoples of the Middle Ages. Then it began to be introduced into the garden culture. However, wild-growing sorrel covered the entire need for a sour vegetable for a long time, especially among commoners. The Russian peasant calendar celebrated the day of "Mavra - green cabbage soup" (May 16, new style), when new cabbage soup was cooked from fresh sorrel and other herbs. Currently, sorrel is widely cultivated in Western Europe and North America. He is held in high esteem by gardeners, he is grown both on farms and in personal plots. In open ground, the plant can be sown in three terms - in early spring, in the middle of summer and in October, before winter. The plot for it is taken away outside the crop rotation, well fertilized, fertile, it is possible with a close occurrence of groundwater, one or two sunny beds are enough for an individual garden. Seeds are sown in ribbons up to five lines each. The distances between the tapes are about half a meter, and between the lines - 20 cm. Close them up shallowly (0,5 cm), you can not close them at all. Shoots appear on the tenth day, quite amicably. In nature, sorrel seeds germinate immediately after shedding and in deep soil layers can remain viable for several years. Plant care comes down to thinning out neglected shoots, weeding, loosening row spacing and watering crops during drought. With spring sowing, sorrel is cut already in July, and with summer sowing - in the spring of next year. After pruning, the plants must be fed (fertilizers are applied in liquid form). In one place, sorrel can be grown for three to four years, then the place for the plantation should be changed so that the yield does not decrease. Sorrel lends itself to forcing in closed ground. To do this, the rhizomes harvested in the fall are stored in the basement and kept there in the sand. Before planting, the rhizomes are examined to see if they have been damaged during storage. Sorrel is distilled in a greenhouse or greenhouse. It should be noted that under culture conditions this plant develops very quickly, for example, in a nursery it blooms in the year of sowing. But in nature, this representative of the buckwheat family develops slowly, and he lives there for more than 20 years! Sorrel is a useful vegetable. Its leaves are rich in protein substances, they contain mineral salts and valuable vitamins of an antiscorbutic "profile". The taste of the leaves is given by malic, oxalic and citric acids. In early spring, sorrel, as it were, temporarily replaces cabbage, cabbage soup, soups and borscht are cooked from it. For vitamin soups, the leaves are sorted, washed and stewed for ten minutes in a small amount of water. Then they are ground through a sieve or passed through a meat grinder, poured with broth, adding fried roots, onions and salt to taste, and boiled for another 15-20 minutes. Sorrel soup is served with sour cream, boiled egg and dill or parsley. Connoisseurs of green vegetables bake pies with sorrel. To do this, the sorted leaves are cleaned of petioles and finely chopped, adding a few leaves of mint and lemon balm to them. The mixture is placed on puff pastry and baked. It is good to stock up on fresh sorrel for future use. The most common way to preserve sorrel at home is salt (30 g of salt per 1 kg of leaves, passed through a meat grinder). The salted mass is stuffed more densely into bottles, poured with fat on top, corked and tied with twine. The bottles are laid flat in the cellar. The processing industry produces canned sorrel. Sorrel is consumed within reasonable limits: in excessive quantities, it causes irritation of the kidneys, clogging of the urinary tubules. The fodder value of sour sorrel is not without interest. It is eaten by all kinds of livestock, especially sheep and pigs. The fruits are food for geese and ducks, and in the wild hazel grouse feed on seeds. Sorrel is unstable to grazing, which is why it is absent from permanent pastures. Mowing does not harm him: it is inseminated before haymaking and quickly grows back. In hay, sorrel is present in small quantities, but it should be considered as a useful impurity - after all, it is a high-protein feed. There are about 200 species of sorrel in the world flora. All of them are characterized by the presence of tannins and oxalic acid in the organs. Sour sorrel is not the only edible sorrel. In Europe, for example, a subalpine species growing on stones is at a premium. In California, Arizona and Texas (USA), tuberous sorrel is harvested, competing with rhubarb. In Africa, the leaves and young shoots of the perennial species of sorrel are used as food. In the highlands of the Caucasus, sorrel grows, from which not leaves are harvested, but roots (they are boiled and then used as a kitchen seasoning). About 50 species of sorrel are known. Some of them are typical meadow weeds. Author: Strizhev A.N. Sorrel. Useful information
It would seem that outlandish things can be found in sorrel - a grass that is ubiquitous and does not even require special efforts to grow? Meanwhile, sorrel has some unique features. First, it indicates the acidity of the soil. If the soil is acidic, sorrel grows well. If not, there is no sorrel at all. Secondly, in addition to cabbage soup from sorrel, familiar to everyone, pies are made in the southern regions. You won’t immediately understand what the pie is stuffed with - apples or rhubarb. But in fact - he is with sorrel. Thirdly, sorrel root powder is good for brushing teeth to strengthen gums. Works better than toothpaste. Author: Gol N.
Common sorrel (sorrel sour, low sorrel), Rumex acetosa. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Common sorrel (sorrel sour, low sorrel), Rumex acetosa. Tips for growing, harvesting and storing
Common sorrel (Rumex acetosa) is a perennial plant with sour green leaves that can be used in cooking and medicine. Tips for growing, harvesting and storing sorrel: Cultivation:
Workpiece:
Storage:
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