kuzukulagi

listen to the pronunciation of kuzukulagi
Turkish - English
sorrel
A brown colour, with a tint of red

sorrel colour:.

{n} a four plant, a reddish color
any of certain coarse weedy plants with long taproots, sometimes used as table greens or in folk medicine
One or other of certain small perennial plants belonging to the genus Rumex, characterized by a sour taste, and to some extent cultivated for culinary purposes; esp the common wild species, R acetosa Wood sorrel The common name of Oxalis Acetosella, a low-growing woodland plant having delicate trifoliate leaves and small white flowers streaked with purple, appearing in spring See notes on herbs
{i} herbaceous plant with sour-tasting edible leaves; reddish-brown color; reddish brown horse
Sorrel is a plant whose leaves have a bitter taste and are sometimes used in salads and sauces. a plant with leaves that taste bitter, sometimes used in cooking (surele, from sur ). Any of several hardy perennial herbs of the buckwheat family, widespread in temperate regions. Sheep sorrel (Rumex acetosella), a weed native to Europe and widespread in North America, is an attractive but troublesome invader in lawns, gardens, meadows, and grassy slopes. It has slender, triangular leaves and tiny yellow or reddish flowers. The pungent, sour leaves are used as a vegetable, as a flavouring in omelets and sauces, in soups, and, when young, in salads. Two related species are garden sorrel (R. acetosa) and French sorrel (R. scutatus), both found throughout Europe and Asia. Wood sorrels, unrelated plants, belong to the genus Oxalis (see oxalis)
a horse of a brownish orange to light brown color large sour-tasting arrowhead-shaped leaves used in salads and sauces of a light brownish color
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
of a brown colour, with a tint of red
A yellowish or redish brown color
{s} reddish-brown
of a light brownish color
a brownish orange to light brown
a kind of plant with acidic leaves, especially Rumex acetosa, sometimes used as a salad vegetable
a horse of a brownish orange to light brown color
- In the past, this plant was used medicinally, but nowadays, it is mainly used for its tangy flavor in salads and soups or cooked with other leafy vegetables
Somewhere between an herb and a green, sorrel has a sour, lemony flavor It is used to flavor sauces and is great in soups
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