The hardy sorrel likes to grow in moist deciduous or riparian forests, but is also easily grown in the garden. It is easy to care for and quite decorative. The red-veined leaves taste slightly sour and spice up many a salad.
Blood sorrel can be used as an ingredient in salads
The ingredients of blood dock
Sorrel contains many effective substances, some have a healing effect, others are more responsible for the side effects. Tannins have an astringent effect, which doctors call astringent. This is very good for badly healing wounds, in large quantities it irritates the stomach. Blood dock also contains a lot of vitamin C.
Oxalic acid, which is found in large quantities in flowering sorrel in particular, makes it more difficult to absorb iron from food and, in higher doses, can lead to kidney damage. Therefore, you should never consume large amounts of blood dock or use it over a long period of time.
use in the kitchen
Mostly the blood dock is used as a salad addition. There the red veins of the green leaves come into their own. The taste of the blood sorrel is milder than that of the sorrel. You can also add blood sorrel raw to the ready-cooked soup as a soup ingredient. He doesn't do well with cooking.
Use in herbal medicine
Because of its blood-cleansing effect and high vitamin C content, blood sorrel used to be popular in spring cures. Today, this herb is rarely used for this purpose. Blood dock also has a diuretic and appetite-stimulating effect. The astringent effect is often used for inflammation of the oral mucosa.
The essentials in brief:
- high content of oxalic acid
- diuretic
- blood purifying
- appetizing
- astringent (astringent)
- makes iron absorption difficult
- Do not consume during iron therapy or if you have an iron deficiency!
- do not consume if you have kidney problems!
tips
If you suffer from iron deficiency or are currently undergoing iron therapy, it is better to avoid blood dock and other foods containing oxal, as these make it more difficult for you to absorb iron from food.