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United States · Texas · Travis| Common Animals Fish Mushrooms Flora |
Rumex confertus |
June: Leaves are mature, flowering continues.
Sour sorrel has been traditionally used in folk medicine as a remedy for digestion and blood purification. In some regions, leaves were added to spring dishes to renew the body after winter.
Prefers moist, well-drained soils. Has a characteristic sour taste due to oxalic acid content. Leaves are narrow, elongated with pointed tips.
Harvest young leaves in spring and early summer when they are tender and contain fewer oxalates. Best time is morning during dry weather to ensure fresh leaves.
Avoid collecting old or yellowing leaves as they become bitter and less useful. It is recommended to use gloves to avoid skin irritation.
Leaves can be used fresh or dried for making infusions and decoctions. Leaves are often blanched before use to reduce acidity.
Sour sorrel soup (Boiling)
Sour taste with pleasant freshness
Sour taste with pleasant freshness
1. Wash 150 g young sorrel leaves.
2. Boil potatoes and carrots until half cooked.
3. Add sorrel and cook for 5-7 minutes.
4. Salt, pepper, serve with sour cream.
2. Boil potatoes and carrots until half cooked.
3. Add sorrel and cook for 5-7 minutes.
4. Salt, pepper, serve with sour cream.
Sour sorrel salad (Fresh)
Refreshing salad with bright sourness
Refreshing salad with bright sourness
1. Chop fresh sorrel leaves.
2. Add herbs, onion, olive oil and lemon juice.
3. Salt to taste and mix well.
2. Add herbs, onion, olive oil and lemon juice.
3. Salt to taste and mix well.
Sour sorrel infusion (Brewing)
Tonic drink with sourness
Tonic drink with sourness
1. Pour 1 tbsp dried leaves with boiling water.
2. Steep for 10 minutes, strain, drink warm.
2. Steep for 10 minutes, strain, drink warm.
Sour sorrel sauce (Cooking)
Sour sauce for fish and meat
Sour sauce for fish and meat
1. Chop leaves and sauté in butter.
2. Add cream, bring to boil, then remove from heat.
3. Season with salt and pepper to taste.
2. Add cream, bring to boil, then remove from heat.
3. Season with salt and pepper to taste.