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Effect:
diuretic, laxative, antimicrobial, bacterial, blood purifying
Areas of application:
for detoxification, skin cancer, swelling, cysts, gastrointestinal problems, kidney and urinary tract diseases, worms, intestinal parasites, inflammation, pain from colds, flu and sinus infections
Plant parts used:
leaves
Collection time:
Best to eat before flowering from March to April, otherwise from March to November.
To find:
On ruderal areas, in heaths, on sandy meadows, gravel areas, acidic mats, acidic fields and mud cracks.
Ingredients:
Potassium oxalate, oxalic acid, bitter substances, flavonoids, vitamins A and C and tannins
Miscellaneous:
☕ Tea: 1 teaspoon of dried leaves are poured with 1 cup of boiling water. Cover and let the tea steep for 5 to 10 minutes, strain and drink.
The dwarf sorrel grows 10 to 40 cm high, has small, green, arrowhead-shaped leaves and deeply notched, upright, red stems. It is branched at the top. It grows from an aggressively spreading rhizome. The plant flowers from March to November and is either exclusively male or female. The yellowish-green male flowers or maroon female flowers grow on a tall, upright stem. The female flowers develop into red achenes.
🛑 Because of the high oxalate content, people with kidney stones, arthritis or hyperacidity should not use dwarf sorrel. Causes deficiency symptoms and should therefore not be used in large quantities and over a longer period of time. Excessive consumption can cause vomiting, diarrhea, difficulty swallowing and urinary problems.
In the kitchen you can use the dwarf sorrel raw, as a salad or as a side dish. The taste is sour and lemony. It can be used as a coagulant in cheese making and can be cooked like spinach.