2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Although winter is knocking on our doors, sorrel is still found in gardens, meadows and meadows.
It fights avitaminosis, tones the body and has a bunch of healing properties.
The homeland of sorrel is Western Europe. As a food it was known and used as early as the 14th century. In Bulgaria it is found in meadows, cottages and home gardens.
With its chemical composition it is close to spinach. Its leaves contain little protein and sugar, but a lot of oxalic acid. Both its variants - wild and cultivated, are equally rich in vitamin C, carotene, trace elements and other biologically active ingredients. Cultivated sorrel has juicier and richer yellow leaves, from which useful juice is obtained.
Sorrel has a powerful tonic effect on the human body. Its rich content of vitamin C helps with beriberi. Increases the tone of the stomach, intestines, liver and bile, improving their activity.
Green leafy vegetables stimulate the appetite. The sorrel lowers blood cholesterol by improving fat metabolism, which is associated with serious cardiovascular disease. Sorrel roots have astringent properties and are used for diarrhea.
Decoction of sorrel
The sorrel can be used both fresh in the form of juice and as a decoction or infusion.
The decoction is obtained by boiling 1 tbsp. sorrel with 2 cups of water. After 1 hour, strain and drink half a cup of tea 30 minutes before eating.
At infusion 1 tbsp. drug is poured with a tea cup of boiling water. It stays for 1 hour, after which it is drunk three times 30 minutes before breakfast, before lunch and before dinner.
Attention
Due to its content of oxalates, sorrel should not be used by people whose bodies tend to form kidney stones.
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