Sorrel: medicinal properties, method of use and benefits
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The sorrel, Oxalis acetosella L, belongs to the family of Oxalidaceae and it is a very common plant but not easy to identify as it closely resembles clover but if you taste its leaves you can immediately recognize it by its characteristic flavor.
It is a typical plant of the humid woods of the mountain and sub-mountain areas. It is often found in gardens as it is very decorative.
It is a perennial plant, without stem, very small, with rhizomatous root, pale green leaves in the shape of a heart. The flowers have 5 pinkish-white petals with pink streaks. It blooms in spring, during the Easter period.
Sorrel is a plant rich in oxalic acid, vitamin C and mucilage.
The properties of the shamrock are: diuretic, anti-scurvy, purifying, diuretic, febrifuge, refreshing.
USED PARTS OF THE PLANT
The parts used are: roots and fresh leaves harvested preferably in May-June because with drying it loses its properties.
HOW TO USE IT
The sorrel is used as a decoction in the case of problems with the digestive system and as a blood purifier.
Tablets for skin irritations.
The infusion drunk keeps the skin supple.
Chewing on fresh leaves helps with mouth injuries.
In the kitchen it was used and used to give flavor instead of lemon.
It is also called agretta, pentecost, lambrusca or brusca grass.
When a storm is approaching, the leaves have the particularity of rising.
In the past, this plant was used to remove ink or rust stains from clothing and to polish copper objects.
As with sorrel, this plant must also be used with great caution as in excessive doses it can cause intoxication.Note
- Otto Wilhelm Thomé, Flora von Deutschland Österreich und der Schweiz (1885) - Image in the public domain