Sorrel: Benefits And Simple Recipes

Nia Rouseberg Author: Nia Rouseberg Time for reading: ~3 minutes Last Updated: August 08, 2022
Sorrel: Benefits And Simple Recipes

Spring is the time for fresh greenery. Already in April-May, the first shoots of sorrel rich in vitamins and minerals appear.

Spring is the time for fresh greenery. Already in April-May, the first shoots of sorrel rich in vitamins and minerals appear. Despite the fact that for many years sorrel was considered a common weed in our country, while the French have been using it in cooking since the 12th century, today sorrel is one of the most valuable spring plants, which many people gladly include in their diet.

 

Scientists have more than 200 species of sorrel and it grows almost everywhere, with the exception of Antarctica. It is important that sorrel (necessarily young leaves of the plant!) Is most useful for eating raw, rather than boiled, fried or steamed. The reason for this is the formation of oxalic acid during heat treatment, which, according to some nutritionists, can contribute to the formation of kidney stones. In addition, it is precisely because of oxalic acid that it is not recommended to consume sorrel in large quantities for a long time, as this can cause disruption of some kidney functions and mineral metabolism in the body. The smallest amount of oxalic acid is found in young leaves of sorrel, the collection of which ends at the end of July.

Let's talk about the benefits of sorrel:

-Rich in vitamins A, C, K, B1, B2, PP and E, as well as trace elements: potassium, phosphorus, sodium, magnesium, calcium, sulfur, iodine, iron, manganese. Moreover, scientists have found that sorrel contains organic acids, flavonoids and tannin.

- By enriching the body with vitamins, it strengthens the immune system.

- Destroys bacteria, relieves pain and relieves inflammation.

-Improves the functioning of the cardiovascular system.

- Normalizes the work of the digestive tract.

-Improves the functioning of the gallbladder and liver.

 

4 recipes with sorrel for health:

With skin diseases or cystitis, you can do baths with a decoction of sorrel. Pour 500 g of young sorrel leaves with a liter of water and boil for 10 minutes. Pour the resulting broth into a bath with warm water and stay in it for 8-10 minutes. For sore throats, gargle with oxalic water. Pour 250 g of sorrel with a liter of boiling water. After 10-15 minutes, strain the decoction through a sieve and gargle with it several times a day. To cleanse the body, strengthen the immune system and vision, and improve the digestion process, eat fresh sorrel (in the spring, in the season of its appearance). To strengthen the nervous system, pour a tablespoon of chopped sorrel with boiling water. Heat for a few minutes over low heat and cool. Take 80 ml 3 times a day half an hour before meals.

To support your cardiovascular and digestive systems, prepare a delicious health drink made from pineapple, kiwi and sorrel.

 

Ingredients:

300 g fresh pineapple 200 g fresh sorrel 2 kiwifruit

Grind the peeled and chopped ingredients in a blender bowl, pour the resulting mass into a glass and try. This drink is very useful: in addition to the "enchantment" of sorrel, pineapple improves digestion, kiwi promotes better blood circulation. And the green pigment contained in the ingredients is rich in magnesium, which is necessary to support the heart.

It should be noted that sorrel is not recommended for pregnant women and people suffering from diseases such as gout, gastritis, acidity, stomach ulcers, and kidney diseases.

In addition to its preventive and health-improving uses, sorrel is widely known in the culinary world. It is used both fresh and canned, pickled, even dried. Usually sorrel is added to salads, pies, sauces, soups. The favorite soup of the Slavic people is sorrel cabbage soup.

 

If you want to keep young spring sorrel for a long time and be content with it in winter, freeze it! Wash the sorrel leaves, remove excess moisture with a paper towel, put in a plastic bag and send to the freezer. And also preserve: put sorrel leaves in sterilized jars (approximately 0.5 - 0.75 jars), pour boiling water and a weak salt solution. Seal jars with lids and add sorrel to soups or stews.

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