YELLOW SORREL (rumex acetosa l)

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	YELLOW SORREL
	*rumex acetosa l*

Name
YELLOW SORREL

Scientific Name
rumex acetosa l

YELLOW SORREL

Other names:

Castilian: sorrel, acedilla, sorrel, vinagrera, mineta, chestnut common, bérbero,

Italian: romice.

French: oseille DES prés, surelle, surette.

English: common sorrel.

German: to sauerampfer.

Definition: Herbaceous, rampante plant brown blackish. The trunk cylindrical and is channeled. The leaves present/display a smooth weave, a little heavy, of green lampiño and the one that taste is acid. The reddish or whitish flowers are arranged in graft handfuls. The fruit, aquenio trígono, to 1,5mm of length.

Familiar species: rumex acetosella, rumex patience, rumex tenuifolius.

Antecedents: The chestnut one, as it were known him in century XIII comes from the Latin acidulated and oxalis. Greek and the Romans knew it and they used it with medicinal aims, is to the average Age that will return to enter the kitchen. In XVll century veriá the apogee of the chestnut one like food and remedy. Bioxalate of potash is extracted of this plant (salt of chestnut).

Properties: Medicinal: diurético, antiescorbútico, digestive, laxative, estomaquico and tonic appetizer.

Use: Medical: The roots and the seeds can be used in decocción like diurético and against the cutaneous infections (scabies or empeine). The fresh leaves or in decocción are effective against the losses of appetite, the shyness, but he is better to consume the leaves to small doses since they contain oxalatos.

Culinario use: Chestnut the crude one makes fuse or soften the edges of the fish.

Toxicity: Its consumption advises against to which they suffer of drop, reumatismos, litiasis or of gastric hypersecretion.

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