A storehouse of vitamins - sorrel Bashny.Net

There are about 200 species of sorrel, of which only a few species are grown as a food and medicinal plant, and most of the others are weedy plants. The distribution of the sorrel covers all major continents except Antarctica.


Sorrel is widely used in cooking: it is used fresh, pickled, canned or dried, added to salads, soups and borscht, are used as fillings for pies, it cooked the soup and sauces.


Wanting to feel useful properties of sorrel all year round, it even started to conserve. Because the healing quality of the product is not lost. In our age the use of sorrel is known by many. The most popular dish from this plant is still considered as a green soup. The sorrel ripens in early spring, when our body, weary of cold weather, the most prone to deficiency. Tasty dish gives your body a large amount of much-needed substances.


The leaves of sour sorrel has analgesic, wound healing, anti-inflammatory, antitoxic, astringent and antiscorbutic action. And their decoction is used for stomach disorders, it also has choleretic, helping to improve liver, anti-allergic, helping with acne and itching of the skin effect.


But, praising sorrel, do not forget that the reason its application has contraindications, including: pregnancy, gastritis with high acidity, gastric ulcer and duodenal ulcer, inflammatory diseases of the kidneys. By the way, the frequent use may lead to kidney stones. Especially careful need to be people of respectable age because of the possibility of osteoporosis and gout.

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