Eat sorrel raw or not?
Basically, you can also eat the young and juicy leaves of sorrel raw as possible the plant is not really poisonous at normal consumption, despite its special ingredients works. After all, sorrel leaves contain a lot of vitamin C and other valuable ingredients. However, due to the oxalic acid it contains, certain amounts should not be exceeded when consumed. If you have the sorrel near forest edges to harvest, you should not only pay attention to a possible fertilization of the meadows with liquid manure, but also to potential contamination with the eggs of the fox tapeworm. Unless you harvest sorrel leaves from your own fenced-in property, you should either wash the leaves extremely thoroughly or even boil them before consumption.
also read
- Plant sorrel in your own garden
- Sorrel: time and importance of flowering
- Effective control of sorrel in the garden
Harvest the sorrel at the right time
the blossoms sorrel change color from green to red during the flowering period from May to July. At the same time, the leaves also begin to turn reddish in places. This fact is also an indication of an increasing content of oxalic acid in the plants. Therefore, you should only use the young, fresh green leaves of sorrel if possible in spring
to harvest and if necessary the season extend by freezing or soaking.Conjure up delicious dishes with sorrel
Safe sorrel from uncontaminated meadows or from your own Garden meadow can usually also be eaten raw, for example as a spicy salad ingredient. You can also use it to cook other tasty recipes with a pleasant degree of acidity. These include classics such as:
- Frankfurt's green sauce
- Salad refined with sorrel
- Herb quark
- sorrel soup
- Pickled sorrel
Tips & Tricks
Make sure that you never prepare dishes with sorrel in an iron or aluminum saucepan. Otherwise these tend to develop a metallic taste. In addition, the leaf stalks usually contain more acid than the green leaves of the plant.
