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
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)
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
- 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
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 "