Kislitsa (hare cabbage)

In terms of its biological structure, as well as its properties, the common acid or Oxális acetosélla belongs to perennial herbaceous plants from the genus Kislitsa. The plant grows in the European part of the Russian Federation, as well as in Europe, Mongolia, Turkey and China. From a scientific point of view, the acidic plant has a unique ability to adapt to a certain culture environment.

This means that acid can successfully grow only in certain territories and surrounded by the usual plant community. As a rule, the acid reaches a height of no more than 12 cm. The leaves of the acid are similar in appearance to clover. Among the people, kislitsa is often called hare cabbage. The useful properties of sour (hare cabbage) are due to the chemical composition of the leaves of the plant.

Types of sour (hare cabbage)

Currently, scientists know about 800 species of sour (hare cabbage). For a long time, some types of sour (hare cabbage) have been used as a medicinal plant. The common sour (hare cabbage) species is distinguished by its unique chemical composition, which saturates the human body with important biologically active compounds.

Composition of sour (hare cabbage)

The chemical composition of sour acid (hare cabbage) contains organic acids, as well as salts of oxalic, amber, as well as malic acids. The main feature of the composition of sour acid (hare cabbage) can be considered the presence of ascorbic acid, which determines the taste properties of the leaves of the plant. In addition, the leaves of hare cabbage are enriched with routine and carotene.

In cooking, sour leaves are used as an ingredient in vitamin salads. The fresh, simultaneously spicy and sour taste of hare cabbage complements fresh vegetable salads. In addition, sour acid is added to the mixture of various types of green lettuce. The unique benefits of sour cabbage (hare cabbage) have been used by people in folk medicine for centuries. Usually, decoctions are made from sour leaves, as well as infusions.

Benefits of sour (hare cabbage)

Sour acid (hare cabbage) can be beneficial as an anti-inflammatory, choleretic, and in addition a diuretic. With regular consumption of hare cabbage, digestion improves, as well as the immune system of the human body is strengthened.

Doctors advise using fresh sour leaves during spring vitamin deficiency, when the body is most susceptible to colds. Due to the unique properties and chemical composition of the acid, the plant helps with poisoning with heavy metals. It is worth paying attention to the fact that in large quantities acid can harm human health.

The plant can have a negative effect on the kidneys, as well as harm the urinary tract. Professional culinary experts use sour leaves to prepare dishes from eggs and some soups as a seasoning that gives the finished culinary product a savory sourness and a fresh aroma.