Rus Articles Journal

Sorrel - in what its advantage?

Hardly today someone is ready to believe that throughout centuries people as if hesitated to eat a sorrel, considering as its primitive weed. Slavs, probably, the last of Europeans could force to taste this sourish grass. But, having tried, could not come off any more! No, narcotic action here at anything. But accustoming - in good sense of the word - obviously took place. And traditional sour Russian cabbage soup became almost an emblem of ethnic cuisine.

Sorrel sour, or ordinary (Rumex acetosa L.) family Buckwheat (Polygonaceae). A grassy plant, perennial with a direct furrowed stalk to 1 m in height. The lower leaves a little fleshy, yaytsevidno - oblong shape, in the basis spear-shaped or arrow-shaped, on long scapes. Small flowers are collected in an inflorescence - a narrow whisk in the top part of a plant. Fruits - trihedral dark-brown nutlets.

the Sorrel sour is widely cultivated by

in the countries of a temperate climate of the northern hemisphere as vegetable - in fresh leaves there is a significant amount of carotene, vitamins of group B, K, ascorbic acid, oxalic acid, tannins, calcium, potassium, magnesium, iron.

the Sorrel was known to

from antiquity - Dioskorid and Galen advised to apply it at indigestion of food, dysentery, and also as styptic cure for various bleedings. In the Middle Ages was considered that the sorrel is capable to save people from plague. By the way, in the famous physician - the botanical poem “About Properties of Herbs“ of Odo from Maine paid attention to a sorrel on an equal basis with other nearly seven dozens herbs.

(Avicenna) the sorrel recommended to apply Ibn Xing`s

to elimination of unpleasant manifestations of a climax systematically. Also was considered that the sorrel should be used at infertility. Earlier with its help treated TB patients, rheumatism, broth of roots cough, cold, irritations of a pharynx and a throat treated; fresh juice pounded at a headache.

now the sorrel can be used by

I, for example, for rinsings at the bleeding and loosened gums, quinsy, as a resolvent.

the Sorrel promotes activization of activity of various internals, and first of all a liver, promoting formation of bile, improvement of activity of intestines. It can be used at colitis, enterokolita, other diseases of a gastrointestinal tract (zheludochno - an intestinal path), hemorrhoids, cracks of back pass, and also at an anemia, waist pains.

Before going to bed sometimes can take baths with broth from leaves and roots of a sorrel - at a regularity they promote treatment of inflammations of a bladder. Broth of leaves was used as antidote earlier.

the Sorrel is considered good styptic, krovoochistitelny, antiscorbutic, sedative though in scientific medicine it is almost not applied.

the Sorrel it is undesirable to p to use

of Contraindication for a long time (and also in large numbers) from - for the high content of the oxalic acid capable to cause serious violations of an exchange of mineral substances in an organism, to break some functions of kidneys. In particular, it is impossible to use a sorrel in food at a pochechnokamenny illness, gout.

Nutritionists consider that the inorganic oxalic acid possessing unpleasant property to collect in an organism is formed only at thermal treatment - that is, and do not eat a fresh sorrel which, by the way, there is a lot of, is more useful, than boiled. And so, green Russian cabbage soup with a sorrel does not suit for daily food though they can pleasantly diversify the menu.

it is Also undesirable to p to use the leaves collected from plants old in food - only the leaf of a sorrel of the first year is useful and edible.

Leaves of a sorrel are used by

in culinary business for preparation of various sauces, soups, applied also in canning production.

Mayonnaise with a sorrel

4 - 5 mayonnaise tablespoons, 2 tablespoons of processed cheese, 1 - 2 tablespoons of small cut sorrel leaves (to taste), 4 tablespoons of water.

to grate with

On a small grater processed cheese, to add other components (a sorrel, mayonnaise and water), to shake up carefully. Oxalic mayonnaise is ready.

Russian cabbage soup green

of 200 - 250 fresh leaves of a sorrel, of 4 - 5 potatoes, of 1 - 2 bulb, 1 - 2 rice tablespoons, on one root crop of parsley and carrots, and also greens of parsley, fennel, 2 - 3 eggs, 2 - 3 sour cream tablespoons, one and a half - two liters of water, vegetable (sunflower) oil, salt.

the Washed-out sorrel to cut

small, then to extinguish in a small amount of water. To brown the crushed onions, the carrots and parsley cut (so small) on vegetable oil.

to place the rice which is washed out in advance In the boiling water, to cook about ten minutes. Having added potatoes peeled and cut in cubes, to cook to semi-readiness, then to add the browned onions and carrots with parsley, and also the crushed parsley greens, salt to taste - and to cook to readiness.

Having removed

from fire, Russian cabbage soup it is necessary to sustain 10 - 20 minutes under the closed cover, and after similar “languor“ the dish is considered completely ready. Such Russian cabbage soup can be given with the egg hard-boiled (cut in half), greens of fennel and sour cream.

Moderate use of a sorrel in the medical and culinary purposes, undoubtedly, will do

only good.