Sorrel present in different recipes for centuries - from soup to salads and salad dressing. In the centuries its popularity decreased, but this makes it less useful and tasty. Bright green leaves are not only tasty but also healthy addition to any meal.
Due taste, allegedly extinguish thirst and is considered useful for increasing appetite. The leaves can be added to salads to boost the taste.
Leafy green vegetable from the family was similar to lettuce and occurs worldwide in temperate countries. Popular in French cuisine, sorrel is well known throughout the culinary world. In many cases, sorrel is used instead of lemon for a pleasant sour taste which gives the dishes. Moreover, there are very similar taste to that of kiwi or strawberry sour.
Experts say that sour taste is due to oxalic acid, which is not recommended for those suffering from kidney stones or arthritis because of its ability to interfere with the absorption of iron and calcium. Sorrel is also a laxative.
The best time for consumption in spring.
Sorrel contains high levels of vitamin C and early 20th century often used to treat scurvy. Moreover enter into the content of anti-respiratory infections and problems with nosoglatkata.
When choosing a sorrel, watch the leaves resemble those of spinach in size because they are less bitter and tasted them softer.
Chop vegetables and add to, salads, steaks or appetizer. Often pureed in soups and sauces are an essential ingredient in the soup of sorrel.
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