sorrel :

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sorrel

saw ruhl

  • n  any plant or flower of the genus Oxalis
  • 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
  • n  large sour-tasting arrowhead-shaped leaves used in salads and sauces
  • n  a horse of a brownish orange to light brown color
  • s  of a light brownish color

  • His mount, an untamed sorrel, exploded from the rodeo chute, rearing and chopping at the air, twisting its body with a whiplike motion, then settled down to a series of earth .
  • That sends Tracy Robison, 16, leaping onto a sorrel mount.
  • This cookbook allows the home cook to confidently re-create dishes like buttery cod with black-olive-and-onion confit or sorrel soup with smoked trout.
News & Articles

  • Mass. strawberry crop coming in strong
    GILL — It’s strawberry season in western Massachusetts, and farmers are encouraged by the early yield. Thanks to unseasonably warm weather recently, the strawberries are slightly early and growers in Montague, Sunderland, Gill. and Whately have begun picking this year’s crop. Montague’s Red Fire Farm has been picking strawberries for the past three weeks. Sorrel Hatch at Upinngil Farm in Gill ...
    June 10, 2013 - Boston Globe
Quotes

  • Tim Henman in Sydney Morning Herald
    Mesclun mix is about "getting the balance of the lettuce with herbs," says Henman. "I have been careful of the flavours in the mixes, it took me a long time to work it out - not to add things like sorrel that are too dominant."
  • Sophie Grigson in Times Online
    The stuff with the large pointed leaves is French sorrel, the rounder shape is regular sorrel,says Grigson, and we nibble some of the lemon-tasting leaves. "I'm not much of a gardener I don't like to get down and dirty. I prefer genteel...
  • Darina Allen in CBS News
    Allen writes that, "The approach of Spring promises new vegetables and fruits. Fresh green watercress and tender nettles and sorrel appear, and the slightly wary students learn to make delicious, iron-rich soups."

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