Blood sorrel recipes - blood-cleansing supplements with the knotweed plant


The blood sorrel not only cuts a fine figure in the ornamental garden. In measure, it is also suitable for consumption. We have three delicious recipe ideas for you.

© Perovskia / stock.adobe.com

Blood sorrel (Rumex sanguineus) is best known for its red-veined leaves, which are mainly found in the Mediterranean. Similar to the sorrel, blood sorrel was also used as a medicinal plant many years ago and incorporated into various recipes. In contrast to sorrel, blood sorrel is considered to be milder and more decorative. That is why it is used in fresh spring or summer salads, among other things.

The blood sorrel can be harvested in late spring until autumn. Only the young leaves of the plant should be selected, as they are not only milder in taste, but also tender and pleasant to consume. Old leaves, on the other hand, quickly become too hard and develop a strongly acidic aroma.

Contents and nutrients of the bloodlamp

Blood sorrel is generally considered to be healthy and rich in nutrients, just like the sorrel. Among other things, this is due to the tannins it contains, which can benefit digestion. At the same time, blood sorrel contains a lot of vitamin C, which protects against free radicals and can also strengthen the immune system. Blood sorrel was previously considered to purify blood, stimulate appetite and promote digestion, which is due to these ingredients:

tanninsTannins have an astringent effect on wounds, so they contract better.
In addition, bleeding is better stopped and the formation of wound secretions is inhibited.
The antimicrobial effect makes it difficult for bacteria to penetrate the tissue.
However, tannins also work well against inflammation in the gastrointestinal tract or mouth.
vitamin CVitamin C supports the immune system and acts as an antioxidant against free radicals.
In addition, vitamin C works well against fatigue or exhaustion.
Vitamin C is also known to help the body absorb iron better.
oxalic acidOxalic acid is contained in various plants and mostly represented as a compound with potassium, magnesium or sodium.
Such compounds, called oxalates, are also formed by the body's metabolism and are among the excretion products that have to be broken down daily.
Excessive consumption of oxalic acid therefore leads, among other things, to kidney stones or further damage to health.
potassiumPotassium, as a positively charged ion in the human body, is responsible for passing signals between cells.
HypereosidHypereoside is considered a St. John's wort ingredient and has an antidepressant effect.

Important: Blood sorrel doesn't just have positive effects. Therefore, during the harvest season, you should make sure that you only eat small amounts of the knotweed plant.

It is worth knowing that blood sorrel has an antidepressant effect and can brighten the mind. This is due to the ingredient hypereoside, which is also used in antidepressants. This also explains why blood sorrel was used many years ago as a spring cure to “cleanse the blood” and leave mood lows behind. Blood sorrel has long been considered diuretic.

Recipes with blood sorrel

Blood sorrel is mainly used for salad recipes. The slightly sour taste creates a pleasant freshness and variety that are always welcome in spring. Because the acid is comparatively mild, the blood sorrel can be combined particularly well in contrast to the sorrel. Blood sorrel best develops its unique taste when the tender and young leaves are added fresh and are only briefly exposed to cooking in recipes. Blood sorrel is not only used in salads, but also in these dishes:

  • Soups
  • sauces
  • vegetable side dishes
  • smoothies
  • spices
  • Pesto

Tip: Blood sorrel is best preserved as a spice if it is to be preserved for a long time. For this purpose, the delicate leaves are crushed and portioned as finely as possible. Then they can be placed in the freezer and removed to season various dishes if necessary.

Recipe: Blood sorrel salad

© dima_pics / stock.adobe.com

Because blood sorrel should not be consumed in large quantities, it is best used in salads as an addition, but not as a main ingredient. These ingredients can be used particularly well for a delicious blood sorrel salad:

  • Young spinach leaves
  • arugula
  • Romaine lettuce
  • pine nuts
  • pumpkin seeds
  • Croutons
  • Vinaigrette Dressing
  • Sheep cheese / grated parmesan
  • radish

It is best to wash blood sorrel with cold water and crush it if necessary. The same can be done with the young leaf spinach and arugula - but other types of lettuce can also be used. After the short mixing, you can mix in a dressing made of vinegar, pepper, salt and any other spices. Half a teaspoon of honey is recommended in this vinaigrette dressing to contrast the acidity of the bloodlamp and vinegar with a slight sweetness. Pine or pumpkin seeds can be roasted in the pan for a short time and added to the mixture after cooling to give the salad firmness and toasty aromas. Sheep's cheese goes just as well with the salad as grated parmesan. If you like it a little more hearty, add fresh croutons.

Recipe: herbal butter with blood sorrel

© maria_lapina / stock.adobe.com

If you like to prepare herb butter yourself and like to vary it, for example to make more variety on barbecues, you can also use blood sorrel. In addition to a packet of butter, you will of course need a small bundle of tender blood stain leaves, which will be chopped up. Herbs such as parsley, thyme, chives and basil can be used. The small chopped herbs are mixed with the butter with the help of a fork until an even mass is obtained. The whole thing can be seasoned with salt and pepper or enriched with other dry spices. The finished herb butter can be distributed very well in ice cubes and then portioned. It should be kept cold until ready to eat.

Recipe: Pesto from blood sorrel

© s_karau / stock.adobe.com

Homemade pesto is ideal as a topper for all types of pasta, gnocci or together with ricotta as a filling element for ravioli. The following ingredients are required to make pesto with blood sorrel:

  • a clove of garlic
  • a handful of bloodleaf leaves without stems
  • 200g roasted pine nuts
  • 250g grated parmesan cheese
  • half a teaspoon of salt
  • 3-4 tablespoons of olive oil

When you have peeled the clove of garlic, you can finely chop it together with the blood stain leaves in the blender. Now add the roasted pine nuts and chop them as well. Season the mixture with salt, parmesan cheese and, if necessary, a little pepper before adding the spicy parmesan cheese. Mix on a low setting until a uniform mass is created - the pesto from blood sorrel is ready.

Tip: Incidentally, this recipe can also be easily implemented with wild garlic.

This should be noted when consuming the bloodlamp

Because of the oxalic acid it contains, you should refrain from eating bloodlamps in large quantities. The insertion of the bloodlamp over a long period of time could also be harmful to health. It is therefore recommended to use blood sorrel only for a change of spring or summer dishes or to save it for special occasions. It is also advisable to always take care to remove the stems, as these contain large amounts of oxalic acid and are not quite as tender as the young leaf. Blood sorrel should be cooked - if at all - only for a short time and with as little heat as possible. Otherwise the effect against free radicals will be lost.