Sorrel: Always choose young leaves
Those who are attentive to nature these days can discover the sorrel. The wild herb has a slightly bitter to sour taste and is a refined alternative to lemon or vinegar. The leaves taste in a mixed salad, in herb quark, in soups and sauces.
However, they can also be steamed like spinach and served as a side dish with fish. However, the sorrel should only be heated briefly so that it does not collapse and take on a brownish color.
The meadow sorrel (Rumex acetosa) is a perennial from the knotweed family and can reach a height of up to one meter. The arrow-shaped leaves arise in rosettes directly above the earth. They sit on a long stem and are visually reminiscent of spinach. In summer, the long, upright panicles with tiny, reddish flowers catch the eye.
The sorrel grows on moist meadows, on banks and ditches. The young leaves in spring are less tart and freshly picked, especially aromatic. Occasionally, sorrel from the region is also available on the weekly market. It can also be easily grown in your own garden if it is regularly supplied with water and fertilizer. Before preparation, you should rinse the herb well, shake it dry and remove the hard stems.
Then chop the leaves as you like or cut them into fine strips.
Sorrel is not only tasty, but also healthy. He was already known as a good supplier of vitamin C in the Middle Ages. The herb was used by seafarers to prevent scurvy, a vitamin C deficiency disease. Other valuable ingredients are vitamin A, iron, magnesium and potassium. Bitter and tannins stimulate appetite and promote digestion. However, sorrel should be eaten in moderation as it contains oxalic acid like spinach and rhubarb. It can form insoluble salts with the calcium from food, from which stones can be formed. Heike Kreutz, respectively