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United States · Texas · Hays| Common Animals Fish Mushrooms Flora |
Rumex sylvestris |
June: Leaves are mature, flowering continues.
Forest sorrel is traditionally used to improve digestion and as a refreshing ingredient in summer dishes. In folk medicine, it is used to reduce fever and cleanse the body.
Grows in forests and moist meadows. Leaves are medium-sized with a characteristic sour taste. Prefers shady and moist habitats.
Harvest young leaves in spring and early summer in forest areas. Collect in ecologically clean places away from roads and industrial zones.
Select fresh, undamaged leaves. Better to collect during dry weather to preserve quality.
Leaves can be blanched to reduce acidity. Dry in the shade and store in a dry place.
Sorrel soup from forest sorrel (Boiling)
Sour, refreshing taste
Sour, refreshing taste
1. Wash 200 g forest sorrel leaves.
2. Boil potatoes and carrots until half cooked.
3. Add sorrel, cook 5-7 minutes.
4. Salt, pepper, serve with sour cream.
2. Boil potatoes and carrots until half cooked.
3. Add sorrel, cook 5-7 minutes.
4. Salt, pepper, serve with sour cream.
Forest sorrel salad (Fresh)
Fresh sour taste
Fresh sour taste
1. Chop fresh forest sorrel leaves.
2. Add herbs, onion, olive oil, and lemon juice.
3. Salt and mix.
2. Add herbs, onion, olive oil, and lemon juice.
3. Salt and mix.
Decoction of forest sorrel (Brewing)
Tonic drink
Tonic drink
1. Pour 1 tbsp dried leaves with boiling water.
2. Steep 10-15 minutes, strain, drink warm.
2. Steep 10-15 minutes, strain, drink warm.
Forest sorrel sauce (Cooking)
Sour sauce for meat and fish
Sour sauce for meat and fish
1. Chop leaves and sauté in butter.
2. Add cream, bring to boil, remove from heat.
3. Season with salt and pepper.
2. Add cream, bring to boil, remove from heat.
3. Season with salt and pepper.