from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of several plants of the genus Rumex, having acid-flavored leaves sometimes used as salad greens, especially R. acetosella, a widely naturalized Eurasian species. Also called dock4.
- n. Any of various plants of the genus Oxalis, having usually compound leaves with three leaflets.
- n. A brownish orange to light brown.
- n. A sorrel-colored horse or other animal.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A kind of plant with acidic leaves, especially Rumex acetosa (common sorrel), sometimes used as a salad vegetable.
- n. A brown colour, with a tint of red.
- adj. Of a brown colour, with a tint of red.
from the GNU version of the Collaborative International Dictionary of English
- adj. Of a yellowish or redish brown color.
- n. A yellowish or redish brown color.
- n. One of various plants having a sour juice; especially, a plant of the genus Rumex, as Rumex Acetosa, Rumex Acetosella, etc.
from The Century Dictionary and Cyclopedia
- n. One of several species of the genus Rumex, smaller plants than the docks of the same genus, having the leaves typically halberd-shaped, more or less succulent, and impregnated with oxalic acid.
- n. A plant of the genus Oxalis, more properly called wood-sorrel (see cuts under Oxalis and obcordate): the name is also extended to other plants of different genera (see phrases)
- n. The sheep-sorrel: probably from the red male inflorescence.
- Of a yellowish-or reddish-brown color.
- n. A color between a reddish and a yellowish brown.
- n. An animal of a sorrel color; especially, a sorrel horse.
- n. A buck of the third year. Compare sore, n., 2.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any plant or flower of the genus Oxalis
- n. a horse of a brownish orange to light brown color
- adj. of a light brownish color
- n. large sour-tasting arrowhead-shaped leaves used in salads and sauces
- n. any of certain coarse weedy plants with long taproots, sometimes used as table greens or in folk medicine
- n. 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
Jones, who affected to be surprised at nothing after his crushing experience with railroad freight rates on firweood and charcoal, betrayed no surprise now when the task was given to him to locate the purchaser of a certain sorrel mare.
Last year’s sorrel is regrowing in the back yard, as slug-eaten as ever, but still lemony-sharp.
I learned from my co-author of my second cookbook out in October through Lake Isle Press that Jamaicans call it sorrel and combine it with other herbs, roots, spices and cane sugar to make a delicious beverage.
Raw sorrel, which is in season locally now, is so sour that it can be used only as an accent.
We make a drink with it simply called sorrel and it is very popular at Christmas in these parts as it is seasonal then.
The plant called sorrel is valued for its acidulous taste.
A sliced onion, or a few blades of chives boiled with the sorrel is a welcome flavor occasionally, also the stock may be half meat stock and half cream or milk.
 Twenty pounds of the fresh plant will yield four ounces of the oxalate of potash, commonly known as salt of lemons or salt of sorrel, which is often used for taking ink stains out of linen.
"But, supposin '," the old scout began gently, "I told you that the sorrel was the worst you could have, not the best?"
He watched her as she pranced around the ring under Ricks's skilful handling; she had nothing to fear from the bays, but the sorrel was a close competitor.