Meadow sorrel was already mentioned in ancient times. From the earliest times, it was used as a medicinal and edible plant. Long somewhat forgotten, it is gaining more importance again in the present.
Occurrence and cultivation of meadow sorrel.
The flowers of the plant are rather inconspicuous. They grow in a kind of panicle. The harvest time of meadow sorrel begins in April. Meadow sorrel belongs to the group of wild herbs and is native to Central and Western Europe. More than 120 species of dock plants are known. Meadow sorrel is found primarily in nutrient-rich meadows and along roadsides. This plant belongs to the knotweed family and is related to other crops such as buckwheat or rhubarb. Sorrel is a perennial hardy plant with high nutrient requirements. On average, the height is 20 to 50 centimeters. Characteristic are the long, arrow-shaped leaves that resemble spinach. The color of the leaves varies from dark green to reddish, depending on the content of oxalic acid. The flowers of the plant are rather inconspicuous. They grow in a kind of panicle. The harvest time of meadow sorrel begins in April. As with rhubarb, the last day for harvesting is considered to be June 24. From this date, the concentration of oxalic acid in the plant increases, giving it a bitter and unpleasant taste.
Effect and use
The green leaves of meadow sorrel have a pleasant sour and fresh taste. The vitamin C content of the wild herb is higher than many other herbs. Other components besides the two already mentioned are bitter substances, flavonoids, vitamin A as well as tannins. Sorrel is documented to have a blood-forming, blood-purifying and diuretic effect. Already in ancient times, sorrel was highly valued. The Greeks and Romans used it to prevent vitamin and nutrient deficiencies, for example to cure scurvy. It was also used in early times to reduce fever. Sorrel was also considered a measure against constipation or was used for earaches and toothaches. The roots of sorrel were also used in the past to treat itching. Today the plant is used again in medicine but also in many kitchens and menus. It is used in combination with other leaf lettuces as a fresh salad. Sorrel can be prepared like spinach or is an additive in herb butter, herb curd or the famous Frankfurt Green Sauce. Also to be found on many menus is sorrel soup. Although the vitamin-rich leaves lose their fresh green color when cooked, the flavor remains. At the end of the season, sorrel can also be pickled in jars with oil. When the plant is dried, the flavor is almost completely lost. Sorrel is collected from meadows that are as untreated as possible, as fertilizers and pesticides are absorbed by the plant and can thus enter the human body. Mainly the green, young and immaculate leaves are used. If the leaves are already reddish in color, the concentration of oxalic acid is significantly increased. The leaves are processed similarly to arugula or lettuce leaves: rinse well, shake dry, remove hard stems and pluck, cut or chop the leaves as needed. When sorrel comes in contact with iron or aluminum, it discolors and becomes inedible. The green herb then takes on the metallic taste. When combined with dairy products, similar to rhubarb, the acidity is somewhat neutralized.
Importance for health, treatment and prevention.
The natural mode of action of wild herbs and plants is becoming increasingly important in addition to traditional medicinal medications. On the health of the human body can be acted with meadow sorrel in different ways. Both for prophylaxis and for healing, the released ingredients of meadow sorrel can be used well. Fresh uncooked leaves have a higher content of vitamin C than lemons. Sorrel is therefore excellent for the prevention and treatment of colds. Many commercial cold remedies contain sorrel extract. Sorrel has a positive effect on the body’s defenses and has an antibacterial effect. Exhaustion and fatigue are counteracted by the iron content contained in the plant.The bitter and tannic substances in sorrel are of great importance. These activate the production of digestive juices and thus enable hearty and fatty foods to be digested more easily and are thus more digestible. Tannins have an anti-inflammatory and antibacterial effect and neutralize toxins. Therefore, sorrel has been used in the past and in the present to treat stomach and intestinal disorders. Sorrel tea supports blood purification and promotes general vitality. To make tea, a heaping tablespoon of fresh meadow sorrel is poured over a quart of hot water and left to steep for no more than ten minutes. The antibacterial effect of sorrel is also popular in use against skin blemishes, acne and pimples. For this purpose, a tea is also prepared, it is cooled and the parts of the leaves are removed. After that, the skin is cleaned with a cotton ball soaked in the tea. When using meadow sorrel, some groups of people should take into account that taking products and food of this kind can also have a harmful effect on health. On the one hand, this applies to people with kidney problems, as the oxalic acid it contains promotes the formation of kidney stones. On the other hand, pregnant women should be careful, as cramps can be triggered. Likewise, people with iron deficiency should be sparing in its use, since oxalic acid hinders the absorption of iron from plant and animal foods.
