Oxalis ordinary

acetosella L.Perennial herbaceous plant of the oxalis family (Oxalidaceae), up to 15 cm in height. Rhizome thin, horizontal, creeping, branched, segmented. The leaves are basal, trifoliate, thin, delicate, on long fluffy petioles. Leaflets are obovatecordate, entire, fold at night, bending down. Flower arrows are leafless. Petals obovate, white, with purple veins, with a yellow spot at the base. The fruit is an ovoid or oblong-ovoid five-celled capsule with ovoid brown seeds. Seeds when ripe are thrown out of the box for a long distance. Blossoms in May – June, fruits ripen in August. It is widely distributed in the European part of the CIS, in the Caucasus, in Siberia, in the Far East and in the Non-Black Earth region. Grows on moist fertile soils in shady moist oak forests, alder forests, birch forests, coniferous forests, ravines, damp mossy places, bushes. Prefers fresh sod-podzolic, sandy loamy, loamy soils underlain by clay. There is information about the toxicity of the plant.

COLLECTION AND DRYING OF RAW MATERIALS

For medicinal purposes, grass and leaves of common sorrel are used, which are harvested in May – June. Dry quickly in the air, under awnings, in well-ventilated rooms or in dryers at a temperature of 40-50°C. The shelf life of raw materials is 1 year.

PHARMACOLOGICAL PROPERTIES

The plant has a diuretic, anti-inflammatory, antiscorbutic, anthelmintic, choleretic, wound-healing effect. Increases appetite, improves metabolism, eliminates heartburn, vomiting.

APPLICATIONS IN MEDICINE

Aboveground part. Antiscorbutic, anthelmintic; with liver diseases, jaundice, nephritis, fainting, heartburn, hyperacid gastritis. Decoction – with scrofula, stomach cancer. Juice, tincture – anti-inflammatory, with diarrhea; for rinsing – with ulcerative stomatitis; warm compresses – for abscesses, diathesis, paralysis; decoction in milk – diuretic, antipyretic, hemostatic. Juice – wound healing and abscesses. Infusion (inside) – thirst-quenching, also for diseases of the stomach, intestines, helminthic invasions, metabolic disorders; externally (in the form of rinses) – for sore throats, inflammation of the gums or for washing, lotions on wounds, ulcers. Leaves. In the Caucasus – detoxification for arsenic and mercury poisoning, locally – for scrofula. Infusion – with enuresis.

DOSAGE FORMS, METHOD OF APPLICATION AND DOSES

♦ Oxygen herb infusion: pour 1 tablespoon of raw materials into 200 ml of boiling water, leave for 2 hours, then filter. Take 1 tablespoon 4-6 times every day before eating. bring the volume of boiled water to the original. Take 1/2 cup 2-3 times every day with meals.♦ Oxygen herb tincture: 10 g of raw material is poured into 100 ml of 40% alcohol or vodka and infused for 10 days. Applied externally. ♦ The juice from the acid herb is squeezed out from the aerial part of the plant. Take 1 tablespoon with honey 3 times every day before meals. CONTRAINDICATIONS AND POSSIBLE SIDE EFFECTS: due to the presence of a large amount of oxalic acid in acid, prolonged use can cause kidney damage; it is not recommended to use its products for gouty arthritis, severe kidney disease, liver disease, oxaluria, urolithiasis, blood clotting disorders, with a tendency to convulsions. They are used only as directed and under the supervision of the attending physician, observing the indicated doses and periods of treatment. * When grazing farm animals in places with a large number of acid (especially in early spring, when there is little other food), there are cases of dangerous poisoning (in particular, in sheep) not often fatal. In case of poisoning in animals, a powerful excitation of the central nervous system is observed, heart contractions are weakened, blood clotting decreases, calcium oxalate accumulates in the urinary tubules, which leads to nephritis, urinary retention, and uremia.

APPLICATIONS IN OTHER FIELDS

The juice can be used to remove rust and ink stains on linen and paper, to restore the brightness of colors on fabrics. Fresh leaves – for food like sorrel for soups and salads, also for preparing a vitamin drink. Honey plant, but the collection of honey is small. Decorative.

TASTY TIPS

Sour salad.

1. Rinse sour leaves (200 g) thoroughly with cold water, chop, add chopped green onions (25 g), parsley (15 g), salt (to taste). Season with sour cream (mayonnaise, vegetable oil) (25 g), sprinkle with chopped dill.2. Nettle leaves (50 g), dandelion (50 g), plantain (50 g), coltsfoot (50 g) blanch, add acid leaves (100 g), green onions (25 g), fresh cucumbers (100 g ), salt (to taste). Season with mayonnaise (sour cream, vegetable oil) (30 g).

Meat salad with sour.

Boiled or fried meat (200 g) cut into cubes, add chopped hard-boiled egg, fresh cucumbers (150 g), acid (50 g), green onions (25 g), canned green peas (50 g). Mix the mass, salt, season with sour cream or mayonnaise (150 g).

Vegetable salad with sour.

Chop fresh tomatoes (100 g), cucumbers (100 g), cabbage (50 g), green onions (25 g), add grated carrots (50 g), chopped acid (100 g), salt (to taste). Season with sour cream (mayonnaise, vegetable oil) (150 g). Sprinkle with dill and parsley.

Potato soup with fish and sour.

Boil chopped carrots (50 g) until half cooked, add chopped parsley root (15 g), potatoes (150 g), onions (25 g) and bring to a boil. Then put pieces of cooked fish (250 g), bay leaf, allspice and bitter pepper, crushed acid (100 g) and cook until tender. Sprinkle with parsley and dill before serving.

Shchi with sour.

In salted meat broth or water (500 ml), boil chopped carrots (50 g), parsley root (20 g), onions (30 g), potatoes (100 g). 5 minutes before readiness, add chopped acid (100 g) and sorrel (50 g), tomato sauce (25 g). Before serving, put slices of hard-boiled eggs, sour cream, sprinkle with parsley and dill on the plates.

Borscht cold with sour.

Beet tops (150 g), sorrel (100 g), sorrel (80 g) cut, boil in water (500 ml). Cool, add chopped fresh cucumbers (100 g), green onions (25 g), hard-boiled egg, salt (to taste). Season with sour cream (25 g), sprinkle with parsley and dill.

Acid puree.

Finely chop sour leaves (200 g), mix with chopped green onions (25 g), parsley (15 g), salt (to taste). Season with grated horseradish (20 g) and sour cream or mayonnaise (25 g).

Sour drink.

Grind sour leaves (100 g) with sugar (to taste), dilute with boiling water or chilled boiled water (1 l). 

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