Sorrel

Sorrel is a perennial herb, genus of annual grasses and suffrutices in the family Polygonaceae. Sorrel as a green crop was first mentioned in the 12th century. In Russia, it was long considered a weed, and wasn’t usead as food. Only within the last centuries, it became a widely cultivated crop.

There are about 200 species of sorrel. Only a few species thereof are grown for food purposes and as medicinal plants, and most of the rest varieties are weeds. The area of sorrel distribution covers all major continents, except Antarctic Continent.

Sorrel is widely used in culinary: fresh, pickled, canned or dried. It is added to various salads, soups and borsches, used as a filling for pies. It is used as an ingredient for borsches and sauces.

Sorrel contains proteins, carbohydrates, fiber, organic acids, vitamins B1, B2, B5, B6, B9, PP, C, E, A, K, N. Sorrel is a rich source of potassium. It contains calcium, magnesium, sodium phosphorus, chlorine, sulfur, iron, iodine, manganese, zinc, copper, fluorine, nitrogenous matters as well.

The leaves of sour sorrel improve digestion, have a painkilling and wound healing effect, anti-inflammatory, detoxifying, astringent and antiscorbutic properties. And the broth from the leaves is used for stomach disorders. It also has choleretic and anti-allergic effect.