In Russian cuisine, this herb is used as a base for hot dishes, a filling for pies and a component of soups. It is good when you need to add sourness to the dish. They even make refreshing drinks from it! What is this herb? Let's open the cards: we are talking about sorrel. What else do the hostesses need to know about him?
Instructions
Step 1
This sour herb is superior to other greens in the amount of trace elements and vitamins. At the beginning of the season, sorrel leaves contain a lot of citric and malic acid, vitamin C and sugars. Sorrel is a champion in vitamin B content.
Step 2
Sorrel contains ascorbic acid, which helps the immune system become stronger and fights viruses. This herb also contains vitamin A, which helps to maintain youthful skin and good eyesight. Iron, also found in sorrel, improves complexion and blood composition, while fluoride improves the health of bones and teeth.
Step 3
Sorrel in folk medicine is known as a hematopoietic and choleretic agent, as well as an antiseptic. With regular use of this herb, a good appetite appears, indigestion and scurvy disappear.
Step 4
But the use of sorrel can bring not only benefits, but also harm. Oxalic acid can cause exacerbations for those with kidney problems. In the lower leaves - the maximum amount of oxalic acid, and in the upper leaves it is no longer so much.
Step 5
When choosing sorrel, pay attention that its leaves should be firm and uniform green color, without yellowishness and spots. After plucking the leaves, dip them in cool water to remove insects - aphids, ticks, and others.
Step 6
How to store plucked sorrel leaves? In the refrigerator in the vegetable section, but not more than two days. On the third day, the leaves lose their elasticity and wither. You can put a bunch of sorrel in the water - this will prevent the sorrel from withering a little longer.
Step 7
Sorrel can be frozen. Wash it, dry it and put it in bags. You do not need to defrost sorrel when cooking, because it can turn into porridge.
