The sorrel (Rumex acetosa) is a herbaceous plant that grows particularly often in this country on forage meadows fertilized with manure. Basically, the sorrel is non-toxic and therefore suitable for consumption, but there are certain restrictions when harvesting it.
Spring is the season for sorrel
In addition to many healthy ingredients, the leaves and flowers also contain oxalic acid, which can lead to stomach upset if consumed in large quantities. Since the concentration of oxalic acid in the plants increases sharply after flowering, you should only harvest the sorrel beforehand if possible. Until about the same date as rhubarb on June 24th, sorrel can be used without hesitation for these recipes, for example:
- Frankfurt's green sauce
- sorrel soup
- sorrel puree
- sorrel salad
Assess the color of the leaves
The coloring can also serve as an indicator for the content of oxalic acid in the sorrel plants. The redder the leaves and flowers are, the more oxalic acid they usually contain. You should therefore preferably harvest young leaves with a fresh green colour.
tips and tricks
When dried, the sorrel does not retain its aroma very well. It is therefore better to freeze it with water or to make sorrel oil.