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Sorrel is sour. Sour sorrel See what “sorrel” is in other dictionaries

Meaning

Modern explanatory dictionary ed. "Great Soviet Encyclopedia"

SORREL

a genus of annual and perennial herbs and subshrubs of the buckwheat family. 150-200 species (mostly weeds), in Eurasia, Africa, North. and Yuzh. America; in Russia approx. 70 species. Common sorrel is a vegetable crop (the leaves contain vitamins C, B, carotene, oxalic acid and its salts, etc.), in Eurasia, Northern. America; in Russia mainly in the European part; the yield is 100-150 centners per hectare. Wild sorrel is also collected.

Synonyms

Stress, word forms

Origin, etymology

Etymological dictionary of the Russian language. Vasmer Max

sorrel

sorrel - the same, kostroma, sorrel, Voronezh, Ukrainian. sorrel "sorrel, mineral water", sorrel, sorrel "sorrel", Old Russian. Šaven "sour", Serbian-tslav. schav "rumeh", Bulgarian sorrel "tannin", sorrel "sorrel", sorrel "dublu", serbokhorv. shtava "soaking leather in water before tanning", shtavaљ m., shtavaљ m. "sorrel", shtȃveљ - the same, Slovenian. ščàv, born. n. ščáva m. "wild sorrel", ščáva zh., ščávelj, gen. n. -vlja m. "sorrel", Czech. št᾽áva "juice", št᾽аvel "sorrel", slvts. št᾽аva "juice", št᾽аvík "sorrel", Polish. szczaw, b. p. -iu “sorrel” (*ščавь), szczawa “carbon dioxide water”, Szczawnica – local. n., v.-luzh. šćеhel "sorrel", N.-Luzh. šćаw (m.) – the same, adj. šćawny.

Praslav. ščавь is associated with cabbage soup (see) Mladenov (697), Ilyinsky (RFV 73, 307). Rapprochement with other Indians churikā “knife” (from *sk̂hurikā) is absolutely unreliable, contrary to Lowenthal (ZfslPh 8, 129), the relationship with sour, kvass (cf. Trans., Works I, 113) is phonetically excluded.

sorrel sorrel

A wild and garden plant used in soups and as a vegetable side dish. A classic Russian sorrel dish is green cabbage soup, usually a seasonal "early summer" dish. Sorrel imparts characteristic acidity to cabbage soup, but when heated it loses its bright green color and shrivels. Therefore, for the purpose of thickening and in order to increase the nutritional value and beauty of the dish, you can add spinach (see) and young nettles to sorrel soups, which retain a bright green color both when heated and even when boiled, and in addition, have a neutral, delicate taste, go well with oxalic acid, highlighting it favorably. On the same basis, sorrel soups always include hard-boiled eggs, with the fresh taste of which sorrel harmonizes well. Sorrel is an essential component of botvinya (see).

Sorrel puree is a very good addition to potato or rutabaga (carrot) puree, both half-raw (blanched) and boiled. Canned sorrel can be prepared for future use at home, using the short appearance of sorrel in May-July. To do this, well-washed sorrel leaves, freed from the stems, are blanched (see), and then rubbed through a sieve while hot (until they cool down), and the pureed mass is heated in an enamel bowl to 75 ° C. Then the puree is poured into jars and sterilized for an hour. You can also make mixed spinach-sorrel puree-canned food. Pies are made with sorrel (the filling is raw, but seasoned with melted butter, sugar and salt). Rest the pies for 40 minutes before placing in the oven.

(Culinary Dictionary by V.V. Pokhlebkin, 2002)

* * *

(Source: United Dictionary of Culinary Terms)

Sorrel

Common or sour sorrel (lat. Rumex acetosa) is a herbaceous plant containing oxalic acid. It is cultivated as a vegetable plant and sold only fresh, mainly in spring.

Glossary of culinary terms. 2012 .


Synonyms:
  • shurpe
  • chip eater

See what “sorrel” is in other dictionaries:

    Sorrel- sour (Rumex acetosa ... Wikipedia

    SORREL- husband. and sorrel fire. Rumex acetosa plant; sour, sour, sour, sour, sour, sour, sour, sour, etc. | R. acetosella, small sorrel, magpie, passerine, goose, alum. | R. hydrolapathum etc. horse sorrel. | Sparrow... ... Dahl's Explanatory Dictionary

    SORREL- leaves of a perennial herbaceous plant. Grows wild almost everywhere (in meadows, fallow fields and pastures); in addition, cultivated varieties are grown. Wild sorrel is harvested early in the spring, as the leaves then become coarser. Sorrel leaves... Concise Encyclopedia of Housekeeping

    SORREL- A perennial plant from the buckwheat family. Sorrel has a fibrous root, ribbed stems 30-50 cm high (up to 100 cm), alternate leaves with a somewhat fleshy blade, ovate-oblong in shape, with an arrow-shaped or spear-shaped... ... Encyclopedia of seeds. Vegetables

    SORREL- a genus of perennial herbs and subshrubs of the buckwheat family. 150,200 species (mostly weeds), in Eurasia, Africa, North. and Yuzh. America; in Russia approx. 70 species. Common sorrel is a vegetable crop (the leaves contain vitamins C, B, carotene, ... ... Big Encyclopedic Dictionary

    SORREL- (Rumex), a genus of perennial and annual herbs of the family. buckwheat Leaves in a basal rosette. The flowers are small, bisexual or unisexual (dioecious plants), wind-pollinated, in a paniculate inflorescence. The fruit is nut-shaped, triangular. 150,200 species, almost... Biological encyclopedic dictionary

    SORREL- SORREL, a genus of perennial herbs and shrubs (buckwheat family). 150,200 species (mostly weeds), in Eurasia, Africa, America, and common sorrel is also cultivated there. Leaves (100-150 centners per 1 ha) are rich in vitamins, oxalic acid... Modern encyclopedia

    sorrel- sorrel, sorrel (wrong sorrel, sorrel) ... Dictionary of difficulties of pronunciation and stress in modern Russian language

    SORREL- SORREL, sorrel, pl. no, husband Herbaceous plant from the family. buckwheat with oblong leaves of sour taste, used. for food. Sorrel cabbage soup. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 … Ushakov's Explanatory Dictionary

    SORREL- SORREL, me, husband. Herbaceous plant of the family. buckwheat with oblong edible sour leaves. Sorrel cabbage soup. | adj. sorrel, aya, oh and sorrel, aya, oh. Oxalic acid (special) is a dibasic poisonous acid contained in certain... ... Ozhegov's Explanatory Dictionary

Books

  • , Baranova Alevtina Ivanovna Series: Useful book Publisher: Vivat, Buy for 189 rub.
  • Nettle, sorrel, plantain, cherry, wild garlic, tops. The best recipes for the table and for future use, Alevtina Ivanovna Baranova. Nature is an amazing storehouse of useful substances, and it would be extremely unwise not to use them. There are already a lot of wild herbs such as nettle, gooseberry, plantain, wild garlic, quinoa and others... Publisher: Vivat, Manufacturer:

As children, many of us, arriving at our summer cottage or visiting our grandmother in the village, first of all went in search of a tasty, sour herb called sorrel. This behavior is not surprising, since this plant product contains a lot of vitamins (A, C, K, B1, B2, PP, E) and beneficial microelements (potassium, iron, copper, magnesium, sodium, nickel, strontium, fluorine, zinc ), so the young body intuitively feels the need for it. In addition, sorrel is one of the first to appear in the garden - when there is practically no other plant food there.

Sorrel is a perennial herbaceous plant that belongs to the buckwheat family. An adult stem reaches a height of thirty to one hundred centimeters. The leaves are mainly consumed as food, while the remaining parts of the plant are used mainly in folk medicine.

One of the first mentions of sorrel as a garden crop dates back to the twelfth century - it was happily eaten in France. As for Russia, sorrel was not taken seriously here for a long time - it was considered an unnecessary weed. And only in the last hundred years have we begun to use it in the preparation of salads, cabbage soup, pies and other culinary dishes.

Often, even today, the benefits of sorrel are undeservedly forgotten. Therefore, this product is extremely rare to find on supermarket shelves. It is much easier to find it at ordinary vegetable markets, where private summer residents sell the harvest from their plots. In the spring, when fresh vitamins are especially scarce, and the grass is just beginning to emerge from the ground, we already have the opportunity to pluck small leaves of this wonderful juicy and tasty product - common sorrel. But it should not be abused, especially for those who suffer from kidney disease, since this plant contains a large amount of oxalic acid - if it is in excess in the body, problems with the urinary system may begin. The best option is to eat sorrel once a week. This is quite enough to keep all human systems in good shape. By the way, it’s the only thing they don’t use in cooking! Here are the most popular recipes among the people.

Sorrel soup with potatoes
Ingredients:
8 medium potatoes,
300-400 g sorrel,
one carrot,
one onion,
parsley root,
1 tbsp. spoon rast. oils,
4 tbsp. spoons of sour cream,
salt to taste.

Preparation:
After the water boils, add chopped parsley root and diced potatoes - cook everything for five minutes. Then add lightly fried onions and carrots. Chopped sorrel is placed in the soup 10-15 minutes before it is ready and the dish is salted to taste. You can also season with sour cream or add spices.

Sauce "Kislinka"
Ingredients:
500-600 g sorrel,
40 g butter,
50-70 g wheat flour,
0.5 l of water,
130 g sour cream,
salt to taste.

Preparation:
Rinse the sorrel thoroughly under running cold water and chop until it becomes mushy (preferably through a meat grinder), and simmer over low heat. Then add flour and water to the resulting mixture, mix everything and cook until it becomes thick. Next, add sour cream and cook a little more (if everything is very thick, you need to add water). Turn it off - the sauce is ready!

Omelette with sorrel
Ingredients:
3-4 cups sorrel,
50 g butter,
1-2 medium onions,
2 eggs,
0.5 liters of milk,
dill, parsley,
salt to taste.

Preparation:
In order to reduce the acidity of sorrel, lightly boil it in salted water and then chop it. Next, in a hot frying pan greased with butter, fry sorrel, onions, carrots, herbs, salt - mix everything thoroughly and simmer over a low flame (you can add a little water) until done. Then pour the eggs beaten in milk over everything - in a couple of minutes the dish is ready! Bon appetit!

Sorrel is prepared for the winter: dried and preserved. In the first case, everything is simple - cut finely and leave in the sun until dry (covered with a fly net). In the second - salting - the following steps are performed. Sorrel leaves are thoroughly washed to remove sand and dirt, then crushed and placed tightly in half-liter jars, filled with hot, lightly salted water. The jars are then pasteurized for seven to ten minutes and sealed with lids. Sorrel preserved in this way retains a lot of vitamins and in winter this food saves you from impending vitamin deficiency.

Much less often than ordinary sorrel, horse sorrel is used for food, or rather, its roots, which should be harvested in the fall - they contain so many useful things: from essential oils and iron to flavonoids and tannins. Horse sorrel has found wide use in folk medicine. In small doses, its roots have an astringent effect, but in large doses they are an excellent laxative. Infusions, decoctions and extracts from horse sorrel are used in the treatment of colitis, hemorrhoids, anemia, colds and other unpleasant diseases.

In the old days, healers used sorrel tea to treat skin diseases. It is believed that if a patient drinks two cups of this solution a day and at the same time applies lotions to the ulcers on the body, then soon there will be no trace of the rash left. However, before starting such procedures, you need to consult a doctor, as there may be contraindications. Also, you should not abuse this drink - its long-term effect on the body can unbalance more than one system. The recipe for making sorrel tea is quite simple: place two teaspoons of dried sorrel in a glass of boiling water and leave for about 15 minutes. The medicinal decoction is ready - you can drink it.

Sorrel leaves promote rapid healing of wounds, as they have special characteristics that provide an anti-inflammatory effect. Fresh leaves are thoroughly washed in running water and then applied to festering wormholes that do not heal for a long time on the body. In ancient times, healers used sorrel to treat tuberculosis and rheumatism, and in the 16th century, some scientists even believed that it could protect a person from the plague. Although, most likely, these were just speculations, otherwise so many people would not have died from this terrible disease at that time. What is really known is that sorrel juice is good at relieving itching from mosquito and gadfly bites - in the old days, our ancestors, returning from the forest from a “quiet hunt,” always took bunches of sorrel with them in order to rub the pulp from them on those bitten by insects places on the arms and legs. It is also believed that sorrel is good at removing toxic substances from the body - therefore it is sometimes used for poisoning.

In general, we can say with confidence that sorrel is a universal product that deserves to be an honored guest at any table. A little ingenuity - and you can use it to prepare new interesting and tasty dishes - fantasize for your health!

Alexey Badylevich

Sorrel (lat. Rúmex) is a herbaceous plant that belongs to the Buckwheat family (Polygonaceae). The Latin word "rumex" translates as a spear on a short dart for throwing. Most species of this genus have leaves of this particular shape.


Appearance

Sorrel is primarily a perennial plant, although some species are annuals and biennials. Some subshrubs and shrubs also belong to this genus. Sorrel has an erect stem, it is usually grooved and branched.

Leaves can be of different shapes: from spear-shaped to lanceolate. The leaves near the roots form a lush rosette. Small flowers form dense racemes, which in turn create complex, erect, apical inflorescences.


The perianth is six-membered, and its leaves form two circles.

The color of the leaves is usually green with a red, pink or red-brown tint. The leaves of the inner circle are larger.

Sorrel has 6 stamens and a pistil with three styles. As a result, the fruit is formed in the form of a triangular nut of a brown hue, which is surrounded by perianth leaves.



Kinds

Today, science knows about 200 species of sorrel, but a small amount can be used for food or medicinal purposes; the remaining species are weeds.

The most common types of sorrel are:

  • Roman (thyroid)– Rumex scutatus, its names in other languages: German. Schild-Ampfer, Französischer Spinat; English french sorrel; fr. oseille petite, oseille ronde. This species is common in subalpine zones. A characteristic feature is the stem height from 10 to 40 cm, smooth shield-shaped leaves, small red flowers. The taste is sour and lemony, the bitterness is practically not felt. Basically, its young leaves are added to soups or used as a spicy dressing. (photo 1)
  • Sour – Rumex acetosa. Other names - German. Großer Sauerampfer, Wiesensauerampfer, Essigkraut, Sauergras; English sorrel; fr. oseille. This species is perennial and is characterized by a height of 60 cm to 1 meter. It has green oval leaves on long roots. Red flowers appear on stems without leaves, from which the fruit is subsequently formed. It tastes sour-bitter, lemony. This type contains a lot of oxalic acid, so it is not recommended to eat it raw; it is better to boil it a little. (photo 2)
  • Horse – Rumex confertus. Other names - German. Roßampfer; English Rumex confertus Willd; fr. patience, épinard oseille. This species reaches a height of 90 cm to 1.5 meters and is characterized by two types of leaves: alternate and elongated stem leaves. The flowers are small with a greenish-yellow tint. The taste is quite bitter, so this sorrel is added to food only in dried form. (photo 3)




Main decorative types:

  • alpine – Rumex alpinus L. (photo 1)
  • aquatic – Rumex hydrolapathum Huds. (photo 2)
  • small-thyroid – Rumex scutatus L. (photo 3)
  • veiny - Rumex venosus Pursh. (photo 4)
  • sinuous – Rumex flexuosus Sol.ex Hook.
  • blood red – Rumex sanguineus L. (photo 5)






Where does it grow?

Sorrel is native to Asia and Europe, because it mainly grows as a weed. It was only in the 12th century that some varieties of this plant were first used for consumption in France. In Russia, sorrel began to be added to dishes only in the last century. This plant prefers to grow in sparse forests or on the edges. It can be found in damp meadows, near rivers or lakes, and also among bushes.


Harvesting method

  • Young sorrel leaves are used as they have less bitterness.
  • The leaves are carefully sorted and washed.
  • The sorrel is cut into large strips and spread on a towel or paper.
  • It is better to choose a place to dry the plant away from direct sunlight, then the leaves will retain their green color. Therefore, a great solution would be a room rather than an outdoor location.
  • After 7–10 days, the sorrel will be completely dry.
  • Dried sorrel is placed in a glass jar, but with a loose lid. It is better to store in a dark and dry place.


Sorrel can be frozen in the freezer or the chopped leaves can be sprinkled with salt and placed in glass jars. The jars should be stored in the refrigerator.


Before putting the sorrel in the freezer, wrap it in plastic wrap

Nutritional value and calorie content

Sorrel is a dietary and low-calorie product. 100 grams of this plant contains only 22 kcal. Boiled sorrel contains 20 kcal for every 100 grams of product.

Nutritional value per 100 grams of fresh sorrel:

  • Proteins – 1.5 grams
  • Fat – 0.3 grams
  • Carbohydrates – 2.9 grams
  • Ash – 1.4 grams
  • Water – 92 grams
  • Dietary fiber – 1.2 grams
  • Organic acids – 0.7 grams
  • Unsaturated fatty acids – 0.1 grams
  • Mono- and disaccharides – 2.8 grams
  • Starch – 0.1 grams
  • Saturated fatty acids – 0.1 grams

You can find out more information about the properties of sorrel from an excerpt from the program “Live Healthy!”

Chemical composition

Sorrel has a rich chemical composition, so it has a beneficial effect on the entire body.

Macronutrients:

  • Ca (calcium) – 47 mg
  • Mg (magnesium) – 85 mg
  • Na (sodium) – 15 mg
  • K (potassium) – 500 mg
  • P (phosphorus) – 90 mg
  • S (sulfur) – 20 mcg
  • Cl (chlorine) – 70 mg

Microelements:

  • Fe (iron) – 2 mg
  • I (iodine) – 3 mcg
  • Mn (manganese) – 0.35 µg
  • Cu (copper) – 0.2 mg
  • Zn (zinc) – 0.5 mg
  • F (fluorine) – 70 mcg

Vitamins:

  • PP – 0.3 mg
  • Beta-carotene – 2.5 mg
  • A (RE) – 417 mcg
  • B1 (thiamine) – 0.19 mg
  • B2 (riboflavin) – 0.1 mg
  • C (ascorbic acid) – 43 mg
  • E (TE) – 2 mg
  • PP (Niacin Equivalent) – 0.6 mg
  • B5 (pantothenic acid) – 0.25 mg
  • B6 (pyridoxine) – 0.2 mg
  • Folic acid (vitamin B9) – 35 mcg
  • K (phylloquinone) – 0.6 mg
  • Biotin (vitamin H) – 0.6 mcg

Sorrel roots contain up to 27% tannins.


Sorrel is a real storehouse of vitamins and minerals

Beneficial features


Regular consumption of sorrel will compensate for the lack of vitamins in the body.

Harm

You should not get too carried away with eating sorrel, because if it is eaten in large quantities for a long time, it will harm the body. This rule especially applies to older leaves. In general, they are not recommended to be consumed raw. Excess oxalic acid, which is contained in the plant, can disrupt mineral metabolism and also negatively affect kidney function. Therefore, before consuming older sorrel leaves, you need to boil them with chalk, then all the harmful substances will precipitate.

To neutralize the negative effects of oxalic acid on the body, it is recommended to consume dairy products, because their calcium content is quite high. To get rid of oxalic acid salts, you should pay attention to apple cider vinegar and lemon juice.

Contraindications

  • for kidney diseases;
  • for duodenal ulcer
  • for stomach ulcers;
  • with gastritis with high acidity;
  • with calcium deficiency;
  • during pregnancy.


Do not eat sorrel if you have high stomach acidity, gastritis or peptic ulcers.

Application

In cooking

  • Fresh sorrel leaves are added to first courses or chlodniks.
  • This plant is an integral part of salads and snacks.
  • Sorrel is used to prepare delicious side dishes for meat dishes.
  • Some types of plants are added to various sauces and gravies.
  • Sorrel is an excellent filling for various pies.
  • This component is used for stuffing fish or meat.
  • This plant is added to various soft drinks.
  • Juice is extracted from the leaves of young sorrel, which is then used with vegetable juices.

Some cooking secrets:

  1. Before adding sorrel leaves to first courses, they need to be boiled in a small amount of water with the lid closed.
  2. Due to the high water content in sorrel, it is better to stew it before use rather than boil it.
  3. This plant is quite delicate, so it cannot retain its original appearance and taste for long. It cannot be subjected to heat treatment for a long time. You can dip it in boiling water for 15 minutes or throw it into a dish that is being stewed a few minutes before it is fully cooked.
  4. If sorrel leaves are used for salads, then it is better to tear them by hand to preserve juiciness.
  5. To preserve its characteristic sourness, sorrel should be cooked only at low temperatures.
  6. To neutralize the harmful effects of oxalic acid, which is part of the plant, fermented milk products should be added.




Ingredients:

  • 1 cup sorrel leaves
  • 100 grams of potatoes
  • 0.8 liters vegetable broth
  • half a glass of cream 20%
  • 2 tbsp. spoons of sour cream
  • 1 clove of garlic
  • parsley to taste

Preparation:

You need to take garlic and chop it using a press. Next, fry, add to the broth and heat it for about 20 minutes. Next, add sorrel leaves and parsley to the broth and cook for another 10 minutes. Then the resulting soup is pureed in a blender, after adding cream and sour cream. The finished puree is poured back into the saucepan, the desired amount of pepper and salt is added, and it needs to be kept on low heat for a little longer.


Sorrel appetizer

Ingredients:

  • 2 pieces walnuts
  • 1 egg
  • 100 ml water
  • 4 tbsp. tablespoons chopped sorrel
  • 1 tbsp. spoon of vegetable oil

Preparation:

Boil the egg and chop finely. Pour boiling water over the chopped sorrel and boil for about two minutes, then dry. Chop the nuts, add the egg, sorrel and season with oil. Mix all ingredients thoroughly.

Ingredients:

  • 600 grams sorrel
  • 100 grams of sugar
  • 1.5 liters of water
  • 40 grams starch
  • A little salt

Preparation:

First, mash the sorrel with your hands, and then cut it. Pour a little water over it and simmer for 5 minutes. Grind the resulting mass using a strainer or blender. Pour all the water into the sorrel, add sugar. Cook for up to 5 minutes. Dilute the starch separately in water and add to the jelly. Bring the drink to a boil.


Adding peppermint will help enrich the taste of jelly.

In medicine

Use in folk medicine:

  • improves the digestion process;
  • helps cope with pain;
  • used for rapid healing of wounds;
  • helps eliminate inflammatory processes;
  • has antitoxic effects;
  • in the treatment of vitamin deficiency;
  • for stomach upsets;
  • used to improve liver function;
  • helps cure skin diseases such as allergic reactions, acne, itching or acne;
  • used for dysentery and hemorrhoids;
  • helps when used externally for burns or wounds;
  • helps cope with colds, as well as hemo- and enterocolics.

A smoothie made from green apple and sorrel will help with vitamin deficiency and remove toxins from the body.



Traditional medicine recipes

This plant is used in folk medicine because it helps to cope with various diseases. IN Depending on the purpose, different recipes prepared with sorrel are used:

  • during menopause– you need to take 1 tbsp. spoon of dried sorrel leaves, pour boiling water over them and leave for 1 hour. This tincture is divided into three times and drunk during the day, half an hour before meals. The course of treatment is one week. It is better to start taking the infusion 7 days before the expected date of menstruation;
  • for infertility– you need to pour 1 tbsp boiling water. a spoonful of dried sorrel leaves, and then boil over low heat for about one minute. When the infusion has cooled, take a third of it every day before meals;
  • for inflammation of the bladder– Pour 500 grams of sorrel into 1 liter of water and boil over low heat for up to 5 minutes. This decoction is added to the bath, which is recommended to be taken before bed for no longer than 10 minutes;
  • for constipation– 2 tbsp. spoons of herbs pour 200 ml of boiling water and boil in a water bath for 20 minutes, then cool and strain. This decoction should be taken 3-4 times a day, 70 ml. Sorrel has a laxative effect only after 12 hours, so it is recommended to take it before bedtime;
  • for stones in the bladder– 1 teaspoon of sorrel seeds should be poured into 500 ml of wine and left for a week. It is recommended to drink this infusion 3 times a day, 50 ml;
  • for liver diseases– 30 grams of crushed sorrel root are poured into 1.2 liters of water, this mass is brought to a boil and boiled for an hour. Next, leave the broth to brew for 45 minutes, strain and take 50 ml 3 times a day;
  • for burns or ulcers– fresh sorrel leaves need to be thoroughly ground and applied to sore spots;
  • with dropsy or edema– you need to drink 1 tbsp. spoon of juice from sorrel leaves 3 times a day.


Horse sorrel is mainly used for medicinal purposes.

In cosmetology

Sorrel has a beneficial effect on the skin, so it is often used as a face mask. It tones, moisturizes and cleanses the skin, and also fights inflammatory processes. These products are recommended for normal and combination skin types, as they require daily care.

Anti-acne mask

You need to take 1 tbsp. a spoonful of chopped sorrel and 1 tbsp. a spoonful of calendula flowers. Pour 200 ml of boiling water over the herbs and leave for up to 10 minutes. Strain the broth, apply the paste on your face and leave for 15 minutes. After the procedure, wash with the remaining broth.

Toning mask

Take 2 tbsp. spoons of sorrel, 1 tbsp. spoon of low-fat cottage cheese and pour a small amount of yogurt until a homogeneous mass is formed. Apply the mask for 20 minutes.

Cleansing mask

You will need 1 tbsp. spoon of finely chopped sorrel leaves, 1 tbsp. a spoonful of parsley and 1 teaspoon of tarragon. Pour 200 ml of hot milk over the herb and let it brew for 30 minutes. Next, strain the mixture through a strainer and add 2 tbsp. spoons of wheat bran and 1 tbsp. a spoonful of gruel. The mask is applied for 20 minutes and then washed off.

Decoction for painful acne

In equal proportions, take chopped leaves of sorrel, burdock, nettle, plantain and dandelion. For the mask you only need 2 tbsp. spoons of herbs. They are poured with boiling water and cooked over low heat for 10 minutes. Wait for complete cooling and strain. The medicinal decoction should be wiped over problem areas of the skin every day.

T-zone cleansing mask

Take 1 tbsp. spoon of sorrel, 1 tbsp. spoon of yarrow and 1 tbsp. spoon of oatmeal. Pour the herb collection with water until a viscous mixture forms. The product is applied to problem areas twice a day.


Varieties

Varieties differ in leaf shape and size, petiole length and thickness, leaf color and amount of oxalic acid:

  • Ordinary garden sorrel is the most popular. Its characteristic features are a dark green leaf blade, which has a spear-shaped shape on a long petiole. This growth is rich in yield and is not afraid of frost.
  • Altaic Sorrel is distinguished by its smooth, spear-shaped leaf blade. The leaves have a characteristic dark green color, but over time a red tint appears at their ends. This variety has long and thin petioles. Altai sorrel tastes sour or medium sour. This variety of sorrel tolerates frost well.
  • Belleville Sorrel is quite popular due to its high yield and excellent quality. It is characterized by a slightly acidic taste and average resistance to frost. The leaves are ovoid in shape and light green in color, fleshy and large in appearance.
  • Lyonsky sorrel is characterized by high productivity, large greenish-yellow leaves on thick roots. The disadvantage of this variety is its poor frost resistance.
  • Maykop Sorrel has large leaves with an ovoid shape and a greenish-yellow color. This variety produces an excellent harvest and tolerates frost well.
  • Spinach Sorrel has a slightly acidic taste and is characterized by matte, narrow-lanceolate green leaves with small spots.

The main varieties that are used for decorative purposes:

  • Silver
  • Silver Shield


Growing

Sorrel is a perennial cold-resistant plant, so it can be sown in late autumn or early winter. If sowing is done in the spring, then sorrel will appear much later than after winter planting.

First you need to prepare the soil. To do this, the soil is carefully dug up and all weeds are removed. You can fertilize the soil with a mixture of compost, superphosphate and potassium salt. For 1 m² you need one bucket of compost, as well as 1 tbsp. a spoonful of superphosphate and 1 tablespoon of potassium salt.

Then you need to make special grooves for sowing. Their depth should be up to 3 cm and maintain a distance of 25 cm between them. Sorrel seeds are very small, so it is better to sow in moist soil, and they must be deepened 5 mm into the soil. To sow 1 m² of soil, you will need 1 gram of sorrel seeds. For simultaneous germination of seeds, it is recommended to sprinkle a little humus and sawdust in equal proportions.


In the spring, you need to thin out the sorrel so that the distance between plants is 4 cm. In the first year, it is recommended to feed the plant during the formation of leaves, using mullein diluted with water in proportions of 1:5, or chicken droppings with water, where you need to adhere to proportions of 1 :10.

After each cut of sorrel leaves, you need to fertilize with mineral fertilizers in order to get an excellent harvest. Also, to prevent leaf burns, plants should be watered using a watering can with a strainer. To make the plant stronger for wintering, you need to apply phosphorus-potassium fertilizers.

Sorrel tolerates bad weather well, because even frost is not scary for it. The main thing is to ensure that the plant does not dry out in hot weather; it should be watered more often.

Flowering weakens the leaves of sorrel, so you need to tear them off, because the flower stalks take all the strength of this plant.

The time of day of harvest plays a huge role. If you cut the leaves in the afternoon, then they wither very quickly. If you collect sorrel by the dew, it will not be able to be stored for a long time, because it will begin to rot. Therefore, the best time is morning and evening.

Already at the end of summer, it is not recommended to completely tear off the sorrel, so as not to weaken the plant before wintering. Only old leaves can be collected, but young leaves and buds should be left in place. It is also advisable to hill up the beds in the fall and mulch them with humus.


About growing sorrel, watch the TV show “6 Acres”.

  • In Russia, sorrel began to be eaten only at the end of the 18th century, because it was considered a weed, although they knew about its medicinal properties.
  • The young leaves of the plant do not have a sour taste, but, on the contrary, are characterized by softness and piquancy.
  • Sorrel is an excellent antidote for certain poisonings.
  • It is advisable to consume this plant only until the end of July, because then a fairly large amount of oxalic acid accumulates in its leaves, which is dangerous for the body.
  • The ancient Romans first learned about the beneficial properties of sorrel, but the French traditionally consider themselves the discoverers of this useful plant.