The sorrel is a perennial plant of the family Polygonaceae, with a strain of which start tuberous many fine roots. Rarely reaches more than 1 meter high. The lower leaves are sustained for a long corner that is narrowing in the upper leaves to almost completely disappear. They are fleshy leaves and entire margins. A plant with male and female flowers.
One grows in meadows and at locations with high grass, along rivers, ditches, etc.., Throughout the northern peninsula and the mountains all the rest of the country, even as we move towards the south is becoming more scarce their presence.
The sorrel blooms in spring and summer. Mainly interested in harvesting the leaves and root, it can be collected during flowering. Subsequently, sun dried and stored as such or reduced to powder with a mortar. If the leaves are used for human consumption then be collected during the growing season, in midsummer.
The plant mainly contains oxalates, especially potassium oxalate, which is what communicates to the leaves and stalks its characteristic flavor. It also has anthraquinones, tannins, quercetin, iron salts and vitamin C.
A sorrel is considered especially aperitif and diuretic, hence before it is taken as a blood purification plant, alluding to its stimulating action on the urinary system. It also has some laxative action. Since ancient times has been quite appreciated as antiscorbutic, because they are high in vitamin C. Other actions to consider include: anti-anemic, remineralizing, mucolytic, decongestant and stimulating the skin's natural defenses.
When intended for human consumption, especially those varieties grown as vegetables, leaves should be boiled like spinach and is very important to pull the water used, since this is where they are the oxalates. This excess water is called "sorrel salt" and is often used to remove ink stains and not for human consumption, especially in those suffering from kidney stones, because the oxalic acid favors this formation.
Dried root powder. 1 g. Sorrel root, well encapsulated, or in any other solid form. It is taken once a day, at night before bed or upon waking in the morning.
Sorrel wine. Are poured into a liter of wine of good quality 15 g. Root powder, is left to macerate for seven days and then filter the liquid with the appropriate paper. Take a small cup in the two main meals.
Infusion. The dose to use is ultimately a teaspoon per cup of boiling water. It can take up to two cups a day.
HABITAT: North Country
FLOWERING: Spring and summer
PART USED: Leaves and root
CASTILIAN: Acedilla, vinagrera
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