Sorrel Tien Shan Rhizomes And Roots

**Tien Shan sorrel**, also known as Kashmir sorrel (lat. Rúmex cochleária) is a plant of the Buckwheat family. The molecules rumecin, rumentarin and quercimeritrin included in the plant have diaphoretic, diuretic and bactericidal effects. Sorrel has found wide application in cooking. It is brewed like tea. Ripe lettuce leaves are added to salads and soups, green leaves are pinched for sauces, and crushed dried flowers are used as seasonings. Harvesting should be carried out as early as possible with a bush that is no higher than 15 cm, since the later they are harvested, the less beneficial they are considered for health. The roots are chopped and dried in the sun. Dried roots should have a golden hue and a slight almond aroma. The brighter the color