Content
- Eating sorrel from nature or your own garden
- Consume sorrel raw or not?
- Harvest the sorrel at the right time
- Make delicious dishes with sorrel
- Tips & Tricks
Eating sorrel from nature or your own garden
The sorrel (Rumex acetosa) is a plant that can spread extensively under suitable site conditions. The fight in the lawn can be accompanied by a harvest for the kitchen.
Consume sorrel raw or not?
Basically, you can also eat the youngest and most juicy leaves of the sorrel raw, as the plant does not really toxic at normal consumption levels, despite its special ingredients. After all, the leaves of the sorrel contain a lot of vitamin C and other valuable ingredients. However, certain amounts should not be exceeded when consumed due to the oxalic acid contained. When harvesting the sorrel near the edge of the forest, you should not only look for a possible fertilization of the meadows with manure, but also for potential contamination with the fox tapeworm eggs. Unless you harvest the leaves of the sorrel from your own fenced property, you should either wash the leaves extremely thoroughly or even cook them before eating them.
Harvest the sorrel at the right time
The flowers of the sorrel turn from green to red during the flowering period from May to July. At the same time, the leaves begin to turn reddish. This circumstance is at the same time an indication of an increasing content of oxalic acid in the plants. Therefore, you should only harvest the young and fresh green leaves of the sorrel if possible in the spring and if necessary extend the season by freezing or inserting.
Make delicious dishes with sorrel
You can usually eat unblemished sorrel from unpolluted meadows or from your own garden meadow, even raw, for example as a spicy salad ingredient. You can also make other delicious recipes with a pleasant acidity. These include classics like:
Tips & Tricks
Be sure not to prepare sorrel dishes in an iron or aluminum saucepan. These otherwise tend to develop a metallic taste. In addition, the petioles usually contain more acid than the green leaves of the plant.