One of various plants having a sour juice; especially, a plant of the genus Rumex, as Rumex Acetosa, Rumex Acetosella, etc.
Sorrel, Flor de Jamaica: (Hibiscus sabdariffa) A tropical flower--not to be confused with the garden-variety hibiscus--grown for its crimson sepal, which is used to flavor dinks, jams and sauces. It is available dried and fresh during the Christmas season.
A green herb used in salads and as a flavouring.
A sour, buckwheat-related herb.
Low perennial herb with acid leaves. It is used to flavor sauces.
any plant or flower of the genus Oxalis
any of certain coarse weedy plants with long taproots, sometimes used as table greens or in folk medicine
East Indian sparsely prickly annual herb or perennial subshrub widely cultivated for its fleshy calyxes used in tarts and jelly and for its bast fiber
large sour-tasting arrowhead-shaped leaves used in salads and sauces
Sorrel is an herb that may be used in cream soups, omelets, breads, and other foods. Sorrel has a somewhat sour flavor because of the presence of oxalic acid.
Sorrel comes in several varieties, including wild sorrel and French sorrel. Its name derives from the French for sour, in reference to the plant's characteristic acidity. Although often used in salads, sorrel should not be eaten in large quantities as it contains a high amount of oxalic acid.
Brought from India by way of Malaysia, this unusual plant was introduced to Jamaica by the British soon after 1655. Also known as roselle and appealingly, flor de Jamaica, sorrel always blooms in December, when its deep red flower becomes an unrivaled floral decoration for two to three weeks before it evolves into Jamaica's traditional holiday beverage. At that time, the flower are dried and then steeped in water to make a bright red drink that has a slightly tart taste and is the color of cranberry juice.
Any of several leafy plants with an acidic flavor due to the presence of oxalic acid, some are also known as Â“dock.Â” Sorrel is usually cooked and used in soups or sauces.
Any of several varieties of the hardy perennial herb from the buckwheat family. Also known as "dock." The most strongly flavored variety is "sour dock." The mildest form is called "dock sorrel," also known as "herb patience dock."