The sorrel usually starts appearing in already early spring. Thanks to it this plant long since helped people to escape for hunger. It is remarkable that in our country the sorrel some time was considered even as weeds. For this reason in its Russia began to use one of the last in the world. But as soon as it was recognized, the sorrel became the integral ingredient of the Russian ethnic cuisine.
Quite strange nicknamed this vegetable culture in the people. So, it was called wild beet and meadow apple. In Ancient Russia the sorrel was considered even as a sacred plant because of what used it as a charm. Still quite interesting fact is that in Latin the sorrel is called as "rumex" that is translated as "spear".
Today about two hundred species of this plant, but not all of them edible are known. Many of them actually are weeds no more. Valuable food and medicinal properties only some of them possess.
As a part of a sorrel there is a large amount of vegetable protein, carbohydrates, fat, water, food fibers, organic acids. From microcells this plant contains copper, iodine, iron, fluorine, manganese and zinc. Especially there is a lot of iron in plant roots because of what broths from roots of steel will widely be applied in traditional medicine. Also in a sorrel there is a magnesium, sodium, phosphorus, potassium, sulfur and chlorine. It is especially necessary to note the contents in a sorrel of huge number of vitamins. In particular in it a lot of A, C, E, H, K vitamin and some vitamins of group B (B1, B2, B5, B6, B9) is concentrated. As for caloric content, 100 grams of this plant contain only 22 kilocalories.
Advantage of a sorrel
It is considered that the sorrel well cleans blood, is quite good soothing and styptic means. Nevertheless, treatment with its help is practically not applied in traditional medicine.
It should be noted that the sorrel was recommended still by Avicenna as means for elimination of manifestations of a climax. Dioskorid and Galen advised to use it at dysentery, an indigestion, and also as styptic cure for various bleedings. In the Middle Ages was considered that the sorrel can even save from plague. Today on the basis of this plant do rinsing which is useful at and .
Besides, this vegetable culture is useful as means to treatment of inflammatory diseases of a bladder. So, in the presence of this pathology it is recommended to take periodically baths with broth from leaves and roots of a plant. Besides, broth from leaves - is known for a long time as antidotal means.
Inclusion of a sorrel in a diet speeds up work of intestines and liver. Also it is used at infertility, at rheumatism and at treatment of tuberculosis. Juice of a sorrel can help to cope with a headache. Broth of roots is used for , at and at irritation of a throat and pharynx. Besides, this plant is very useful at , cracks of back pass, , enterokolita and at a waist pains.
The sorrel well proved in cookery. So, the most known and popular dish on its basis is green Russian cabbage soup. Besides, these greens are quite often added to hot dishes, to salads, sauces and pastries. This plant is well combined with black ground pepper, cilantro, , , , leek, a young nettle, mint, onions, and a melissa.
Sorrel, certainly, very useful vegetable culture, but in large numbers and at the long use it can be harmful. In particular, its frequent use can provoke washing away of calcium from an organism. Also thus stones in kidneys can be formed. Because the sorrel creates difficulties with digestion of calcium, the use of this plant can become the reason of development .
Besides, you should not include this vegetable culture in a diet at inflammatory diseases of kidneys and intestines. It is not recommended to add it to food at problems with a salt exchange. The sorrel is contraindicated to people with stomach ulcer, with the increased acidity, at an urolithic illness, and also to pregnant women.
According to some data of researchers, oxalic acid promotes education in a human body of insoluble compounds of calcium. Therefore elderly people cannot include a sorrel in a diet. After all at this age shortage of calcium in a diet is rather notable.
To reduce effect of oxalic acid, it is recommended to eat young escapes of this plant which contain its smaller quantity. And it is desirable to break top leaflets. Besides, it is better not to collect this culture after June at all.
It is a little about a plant
The sorrel is considered quite unpretentious culture. He well transfers cold. Thus on one place this plant is not recommended to be grown up more long than four years in a row. The sorrel keeps up early enough. Therefore and he has to be put early. The sorrel starts growing already at a temperature of +3 degrees Celsius. For this reason of a bed where it will be grown up, have to settle down on solar sites in order that snow descended from them most quicker. Thus beds can be covered with a film to accelerate maturing. As for acidity of the soil, this vegetable culture best of all grows on subacidic or loamy neutral soils which are rich with organic chemistry.
Mirsovetov recommends to water a sorrel plentifully, after all this hygrophilous plant. If it does not have moisture, its leaves quickly will become rough, and in them oxalic acid will be heated. Usually take only young parts of a plant in food. Further it is grown up only on seeds. Seeds usually receive 3-4 summer age only at achievement of a plant. For this purpose cut of leaves is done only in the spring. Tsvetonosa thus is not moved away, and directly seeds clean only when color of a plant becomes brown. Seeds of a sorrel are finally dried in a shadow. Before landing seeds, they are processed previously. It is considered that for landing it is best of all to use seeds of the second year of storage.