Content
- The sorrel: season and use
- In the spring, the sorrel season
- Evaluate the color of the leaves
- Tips & Tricks
The sorrel: season and use
The sorrel (Rumex acetosa) is a herbaceous plant, which grows here in Germany particularly often on manure-fertilized meadows. Although the sorrel is basically non-toxic and therefore suitable for consumption, there are certain restrictions at harvest time.
In the spring, the sorrel season
The leaves and flowers contain, in addition to many healthy ingredients and oxalic acid, which can lead to gastric upset with frequent consumption of larger amounts. Since the concentration of oxalic acid in the plants increases greatly from flowering, you should harvest the sorrel if possible only before. But sorrel can safely be used, for example, for these recipes, for example until about the rhubarb's deadline of June 24th:
Evaluate the color of the leaves
As a measure of the content of oxalic acid in the sorrel plants can also serve the coloring. The redder the leaves and flowers, the more oxalic acid is usually present. So you prefer to harvest young leaves with a fresh green color.
Tips & Tricks
When drying, the sorrel does not retain its aroma very well. It is therefore better to freeze it with water or to make sorrel oil.