Sorrel - what is it good?

Sorrel - what is it good? Hardly anyone today is prepared to believe that over the centuries, people seemed to shy to eat sorrel - considering his primitive weed. Slavs, probably the last of the Europeans were able to bring myself to try this sour grass taste. On the other hand, tasted it, have not been able to tear myself away! No, the narcotic effect has nothing to do with it. But addictive - in a good sense of the word - apparently took place. And the traditional sour soup has almost become a symbol of national cuisine.

 [b] Sorrel tart, or 1,111,113 ordinary. (Rumex acetosa L.), family Polygonaceae (Polygonaceae). Herbaceous, perennial with direct grooved stem to 1 m in height. Lower leaves - a few fleshy, ovate-oblong, base sagittate or lanceolate, on long stalks. Small flowers are collected in a inflorescence - panicle narrow at the top of the plant. Fruits - dark brown triangular nuts.

Sorrel tart is widely cultivated in temperate climates of the northern hemisphere as vegetables - in the fresh leaves contain a considerable amount of carotene, vitamins B, C, ascorbic acid, oxalic acid, tannin, calcium, potassium, magnesium and iron.

Sorrel has been known since ancient times - Dioscoride and Galen advised to use it in food indigestion, dysentery, and as a hemostatic agent in various bleedings. In the Middle Ages it was believed that 1,111,114. 1111117 sorrel. able to protect people from the plague. Incidentally, in his famous medical botanical poem "On the properties of herbs" Odo of Maine paid attention to dock along with other nearly seven dozen medicinal plants.

Ibn Sina (Avicenna), recommended to systematically apply the dock to eliminate the unpleasant manifestations of menopause. It was also felt that the dock should be used in infertility. Previously, with the help of treating patients with tuberculosis, rheumatism, decoction of the roots were treated with a cough, runny nose, irritation of the pharynx and larynx; fresh juice rubbed with headache.

And now the dock can be used, for example, to rinse with bleeding gums and loosened, angina, as anti-inflammatory drugs.

Sorrel promotes the revitalization of various internal organs, and especially the liver, contributing to the formation of bile, improving the activity of the intestine. It can be used for colitis, enterocolitis and other diseases of the digestive tract (gastrointestinal tract), hemorrhoids, anal fissures, as well as anemia, pain in the back.

Before going to sleep can sometimes take baths with a decoction of the leaves and roots of sorrel - with regularity they contribute to cure inflammation of the bladder. Decoction of leaves used in the past as an antidote.

Sorrel is a good hemostatic, krovoochistitelnym, antiscorbutic, painkillers, although in scientific medicine almost never used.

Sorrel is not desirable to use for a long time (and also in large quantities) due to the high content of oxalic acid that can cause serious disturbances of mineral substances in the body, impairing kidney function. In particular, can not use the dock to eat with nephrolithiasis, gout.

Nutritionists believe that the inorganic oxalic acid, which has an unpleasant property to accumulate in the body, is formed only when heat-treated - that is, fresh sorrel, which, incidentally, a lot and do not eat more useful than boiled. And therefore, green cabbage soup with sorrel are not suitable for everyday meals, although they may be pleased to vary the menu.

Also desirable to use as food leaves collected from plants of the old - is useful and edible leaves of sorrel only the first year.

Sorrel leaves are used in 1,111,116. cooking to 1,111,117. for preparation of various sauces, soups, used in canning industry.

Mayonnaise with sorrel
4-5 tablespoons mayonnaise, 2 tablespoons of cream cheese, 1-2 tablespoons finely chopped sorrel leaves (to taste) 4 tablespoons of water.

At the shallow grate grater cream cheese, add the remaining components (sorrel, mayonnaise and water), thoroughly beat. Sorrel Mayonnaise ready.

Cabbage green
200-250 g of fresh leaves of sorrel, 4-5 potatoes 1-2 onions, 1-2 tablespoons of rice, one root of parsley and carrots, and parsley, dill, 2-3 eggs, 2-3 tablespoons sour cream , half to two liters of water, vegetable (sunflower) oil, salt.

The washed sorrel, chop finely, then stew in a little water. Chopped onion, chopped (such as chopped) carrot and parsley fried in vegetable oil.

In boiling water to put the washed rice in advance, cook for about ten minutes. Adding cleaned and diced potatoes and cook until half, then add the fried onions and carrots with parsley, and crushed parsley leaves, salt to taste - and cook until done.

After removing from heat, soup should stand 10-20 minutes under the lid, and after such a "yearning" dish is completely ready. This soup can be served with egg, hard boiled (halved), dill and sour cream.