Family: Polygonaceae

Synonyms: Acetosa hastifolia, Acetosa amplexicaulis, Acetosa officinalis.

Common Name: Sorrel

Local Name: Mil-malori (मिल-मलोरी)

Leaves and flowers of this plant are mainly used in making chutneys, kachru and garnishing of food items. Above ground parts and roots are cooked into a delicious vegetable while dried seeds, roots and leaves are ground into powder which is used as souring agent.    

 Each recipe of Mil-malori is loaded with ample amount of fiber, along with vitamin C, magnesium and vitamin A. But like other species of Genus Rumex this plant ia also rich in oxalic acid, so should not be eaten in large quantities, because the oxalic acid can lock-up other nutrients in the food, especially calcium and can cause mineral deficiency. However, this effect is neutralized up to some extent after thorough cooking.

A wild growing plant of Mil-malori .

  Each recipe of Mil-malori is loaded with ample amount offiber, along with vitamin C, magnesium and vitamin A. But like other species of Genus Rumex thisplant ia also rich in oxalic acid, so should not be eaten in large quantities, because the oxalic acid can lock-up other nutrients in the food, especially calcium and can cause mineral deficiency. However, this effect is neutralized up to some extent after through cooking. So it is good to include this plant in food plate in little quantity in the form of salad or as a vegetable ones in a month.

People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition 1.

Best way to use edible plant parts of Mil-malori is by mixing these along with other available greens of the season and then cook as a leafy vegetable ‘saag’. This was a very common traditional practice in villages where women used to collect more than 70 herbs which includes both cultivated and wild depending upon their availability and then cook these into leafy vegetable ‘saag’ once in a week.. In this way they use almost all medicinally important edible plants in moderation without having any side effects. This practice of including many nutritionally rich medicinal food plants in the food plate was very helpful to maintain good health of all the family members. But due to westernization, urbanization and modernization, there is a sharp decline of traditional knowledge and practice among younger generation. As a result, this practice is losing ground and at present only very few women living in villages practice it.

Mil-malori is harvested from the wild habitat by the inhabitants of Western Himalaya  for their  local use as a source of food, medicine and source of materials.

A Mil-malori Plant showing root

Mil-malori Plant:

Erect, simple or little branched, perennial herbs, 30-80 cm tall.

Leaves ovate- oblong, obtuse, 4-11 cm long, base cordate, hastate or sagittate, margins- entire; upper leaves sessile, lower long- petioled.

A flowering shoot of mil-malori

Flowers are 3-4 mm long, greenish- purple, unisexual, in slender, branched, terminal and axillary clusters; pedicles 2.5- 3.5 mm long, joined in the middle. Perianth 3-4 mm in fruit, the outer lobes reflexed after flowering.

Stamens 6. Nuts ovoid, acute, 3- angled.

Mil-malori leaves and roots can be harvested round the year, flowers and fruits are available from summer end to autumn. To ensure sustainable harvesting plant should be collected on the basis of habitat rotation.

Collected Mil-malori leaves for cooking

Edible Uses:

Mil-malori leaves are sour in taste due to presence of oxalic acid and eaten both raw or cooked. As raw these are consumed in salad and added to chutney along with flowers as a souring agent. All the above ground plant parts and root can be cooked into vegetable. Cooking reduce harmful effect of oxalic acid of this plant. Leaves, root, seed and flowers of this plant are dried, powdered and stored for later use. Root and seed powder can be mixed into other flour to harness its nutritive value. mil-malori flowers  are used to garnish food items.

Vegetable:

For making vegetable mil-malori plant parts can be added to other greens and cooked as saag . It can be cooked along with other vegetable like beans,cauliflowers etc This is best method of consuming this plant, because in this method plant is taken in moderation and will avoid any side effect of oxalic acid. All the plant parts roots, leaves, flowers can also be cooked alone or with potato, but vegetable should not be taken in excess, however cooking reduce effect of oxalic acid significantly.

Ingredients:

Mil-malori plant along with roots, 1/2 kg; mustard oil, 3-4 table spoons; coriander powder, 1 table spoon; fenugreek powder, ½ table spoon; cumin seed, 1 tea spoon; turmeric powder, 1 table spoon; red chilies, 2-3; chopped medium sized potato, 2-4; garlic, 4-5 cloves; ginger paste ½ table spoon and salt, according to taste.

Method:

Saute chopped Mil-malori plant parts in hot mustard oil along with spices listed above and with chopped potato. Cook till these are soft and serve with chapatis.

Mil-malori leaves cooked along with cauliflower .

Chutney:

Ingredients:

Mil-malori leaves and flowers, 200g; mint leaves, 200g; medium sized onion, 2; green chilies, 6-8 and salt and sugar according to taste.

Mil-malori chutney ready to serve

Method:

For preparing chutney grind all the ingredients in a mixer grinder and add to it  salt and sugar according to taste. Now chutney is ready to serve.

Kachru:

For preparing a kachru, ingredients required are 1kg fresh leaves and flowers of Mil-malori, 1/2 kg besan (black gram powder) or corn flour. 1 cup amount fresh coriander leaves,1/2 table spoon ajwain, 3-5 green chilies, ½ table spoon turmeric powder, 2-3 chopped onions and salt according to taste

Method:

Make a paste of leaves, besan or corn flour and spices. Heat some oil on a flat heating pan. Put this paste over a pan and cook for 15 to 20 minutes then kachru will be ready to serve.

Summer Refreshing Drink:

Ingredients:

Ariel parts of mil-malori, 250 g; Water, half liter: honey, 1-2 table spoon; mint leaves, 4-6; pinch of salt and black pepper as par choice or taste.

Method:

For preparing refreshing summer drink grind leaves in a mixer. Mix it with water and all above ingredients. Keep it overnight in refrigerator before serving. Drink is considered as a cooling agent in full summers.

Ingredients:

Ariel parts of , 250 g; Water, half liter: honey, 1-2 table spoon; mint leaves, 4-6; pinch of salt and black pepper as par choice or taste.

Method:

For preparing refreshing summer drink grind leaves in a mixer. Mix it with water and all above ingredients. Keep it overnight in refrigerator before serving. Drink is considered as a cooling agent in full summers.

Nutrient Value:

This herb’s leaves are chock-full of healthy nutrients. Just one cup (133 grams) of sorrel contains:

29 calories, 0.9 g fat,4.3 g carbohydrates,2.7 g protein,3.9 g fiber, 63.8 g vitamin C,137 mg magnesium, 266 mg vitamin A, 0.5 mg manganese, 0.2 mg copper, 3.2 mg iron, 519 mg potassium, 0.2 mg vitamin B6, 0.1 mg riboflavin,84 mg phosphorus, 59 mg calcium 6.

Seek professional advice before treating this plant medicinally.

Medicinal Uses:

Local people consider powdered Mil-malori consumption effective to cure asthma and bronchitis.  The fresh or dried leaves are astringent, diuretic, laxative and refrigerant 1,2,3. They are used to make a cooling drink in the treatment of fevers and are especially useful in the treatment of scurvy 2. The leaf juice, mixed with fumitory, has been used as a cure for itchy skin and ringworm2. An infusion of the root is astringent, diuretic and haemostatic1,2,3 It has been used in the treatment of jaundice, gravel and kidney stones 2. Both the roots and the seeds have been used to stem haemorrhages 2. A paste of the root is applied to set dislocated bones 4. The plant is depurative and stomachic2.

Other Uses

Dark green to brown and dark grey dyes can be obtained from the roots, they do not need a mordant 5. Infusion of the stems is used as a polish for bamboo and wicker furniture and also for silver 1. The juice of the plant removes stains from linen 3 and also ink stains (but not ball-point ink) from white material 1. It is sometimes sold as ‘essential salt of lemon’ 2.

References:

  1. Bown. D. (1995): Encyclopaedia of Herbs and their Uses. Dorling Kindersley, London. ISBN,0-7513-020-31.
  2. Tsarong. Tsewang. J. (1994); Tibetan Medicinal Plants; Tibetan Medical Publications, India; ISBN; 81-900489-0-2
  3. Holtom. J. and Hylton. W. (1979); Complete Guide to Herbs. Rodale Press
    Publication. ISBN; 0-87857-262-7.
  4. Manandhar. N. P.(2002); Plants and People of Nepal. Publication; Timber Press. Oregon.ISBN; 0-88192-527-6
  5. Grae. I.(1974);Nature’s Colors – Dyes from Plants. MacMillan Publishing Co. New York. Publication. ISBN;0-02-544950-8
  6. https://draxe.com/nutrition/sorrel.

192 thoughts on “Rumex acetosa L.- Mil-malori (मिल-मलोरी)

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