The traditions of eating sorrel for food have been many thousands of years. In his works this plant was mentioned by ancient Roman writers like Virgil and Pliny the Elder. It is distributed in all parts of the world, growing in Europe, Asia, South and North America and even in Australia. In the Roman Empire it was believed that the plant has medicinal properties, and in ancient Russia it was used as a remedy against heat and protected the house from various evil spirits.
Ways of harvesting sorrel for the winter:
Important details of the workpiece
In the daily ration of sorrel was introduced by French peasants in the XI century, as it is very unpretentious when growing,and is combined with almost all products. Then the plant was used in the treatment of tuberculosis, rheumatism and with its help tried to purify the body of toxins. In Russia sorrel is very fond of adding to summer soups, botvig
The most useful sorrel in the spring, because then it contains the greatest amount of vitamins and minerals. The plant perfectly replenishes the body's reserves, weakened by winter avitaminosis. Due to the positive effect on the liver and gall bladder, it is often added to medicines in the processed form. Doctors recommend taking a warm bath with sorrel leaves for patients suffering from cystitis, and from the bleeding gums will help decoction of a fresh plant, because all its species have strong blood-coagulating and anti-inflammatory properties.
In sorrel contains a large number of vitamins B and C, carotene, iron, potassium, malic and citric acids. They help the correct operation of the pancreas, digestive and circulatory systems. But the plant has contraindications. For example, it is not recommended for use to people suffering from gout, kidney disease, ulcers of the meadow and gastritis.
Certainly, the most useful is sorrel, grown by own hands on a garden site. But what to do in winter, when fresh vegetables and fruits are almost inaccessible? There are several ways of harvesting sorrel for the winter, and almost all of them allow to preserve the useful properties of the plant and the acids and minerals contained in it.
This type of seaming can save the greatest amount of sorrel, and he has practically no drawbacks. Is that, if the banks are stored in a very warm kitchen - then the result may deteriorate.
A great way in which sorrel keeps the maximum of its enzymes, but a little time consuming and requiring sunny weather.
This method retains most of the vitamins and minerals. But the harvest is quite high-calorie and does not fit people who adhere to the principles of low-fat nutrition.
There is a dry and moist type of greenery freezing. The method preserves the basic vitamins and enzymes, but if you accidentally thaw more of the sorrel than necessary, the repeated freezing is absolutely excluded.
The ideal way to save sorrel for several months. The main thing to remember is that due to the high concentration of salt, wherever you add greens, you do not need to salt the dish.
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