Publicitade D▼
sorrel (adj.)
1.of a light brownish color
sorrel (n.)
1.a horse of a brownish orange to light brown color
2.large sour-tasting arrowhead-shaped leaves used in salads and sauces
3.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
4.any of certain coarse weedy plants with long taproots, sometimes used as table greens or in folk medicine
5.any plant or flower of the genus Oxalis
Sorrel (n.)
1.(MeSH)A plant genus of the family POLYGONACEAE that contains patientosides and other naphthalene glycosides.
Publicidade ▼
Merriam Webster
SorrelSor"rel (?), a. [F. saur, saure, OF. sor, sore, probably of Teutonic origin; cf. D. zoor dry, LG. soor; the meaning probably coming from the color of dry leaves. See Sear, a., and cf. Sorel.] Of a yellowish or redish brown color; as, a sorrel horse.
SorrelSor"rel (?), n. A yellowish or redish brown color.
SorrelSor"rel, n. [F. surelle, fr. sur sour, fr. OHG. s�r sour. See Sour.] (Bot.) One of various plants having a sour juice; especially, a plant of the genus Rumex, as Rumex Acetosa, Rumex Acetosella, etc.
Mountain sorrel. (Bot.) See under Mountain. -- Red sorrel. (Bot.) (a) A malvaceous plant (Hibiscus Sabdariffa) whose acid calyxes and capsules are used in the West Indies for making tarts and acid drinks. (b) A troublesome weed (Rumex Acetosella), also called sheep sorrel. -- Salt of sorrel (Chem.), binoxalate of potassa; -- so called because obtained from the juice of Rumex Acetosella, or Rumex Axetosa. -- Sorrel tree (Bot.), a small ericaceous tree (Oxydendrum arboreum) whose leaves resemble those of the peach and have a sour taste. It is common along the Alleghanies. Called also sourwood. -- Wood sorrel (Bot.), any plant of the genus Oxalis.
Publicidade ▼
⇨ definição - Wikipedia
Sorrel (n.) (MeSH)
Canaigre (MeSH), Dock, Yellow (MeSH), Rumex (MeSH), Yellow Dock (MeSH)
sorrel (adj.)
sorrel (n.)
common sorrel, dock, Hibiscus sabdariffa, Jamaica sorrel, oxalis, red sorrel, roselle, rozelle, sour grass, wood sorrel
Ver também
sorrel (n.)
⇨ French sorrel • Jamaica sorrel • common sorrel • common wood sorrel • creeping wood sorrel • garden sorrel • red sorrel • sheep sorrel • sheep's sorrel • sorrel tree • violet wood sorrel • wood sorrel • wood-sorrel family
⇨ Battle of Mont Sorrel • Carbide and Sorrel • Common Sorrel • Common wood sorrel • Hetty Sorrel • Mont Sorrel • Moxley Sorrel • Old Sorrel • Red sorrel • Redwood sorrel • Scurvy-grass Sorrel • Sorrel (disambiguation) • Sorrel (horse) • Sorrel Weed House • Sorrel soup • USS Sorrel (1864)
Sorrel (n.) [MeSH]
Polygonaceae[Hyper.]
sorrel (adj.)
brun (fr)[Classe]
roux (fr)[Classe]
qualificatif de couleur de la robe du cheval (fr)[DomaineDescription]
sorrel (n.)
horse; Equus caballus[Classe]
(brown)[Caract.]
(orange; orangeness), (orange; orangey; orangish)[Caract.]
roux (fr)[Caract.]
sorrel (n.)
sorrel (n.)
Famille des Oxalidacées (fr)[ClasseTaxo.]
plante rafraîchissante (fr)[ClasseParExt.]
herbaceous plant[Classe]
botany[Domaine]
FloweringPlant[Domaine]
herb, herbaceous plant[Hyper.]
genus Oxalis[membre]
Wikipedia
Sorrel | |
---|---|
Scientific classification | |
Kingdom: | Plantae |
(unranked): | Angiosperms |
(unranked): | Eudicots |
(unranked): | Core eudicots |
Order: | Caryophyllales |
Family: | Polygonaceae |
Genus: | Rumex |
Species: | R. acetosa |
Binomial name | |
Rumex acetosa L. |
|
Synonyms | |
Rumex stenophyllus Ledeb. |
Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb that is cultivated as a garden herb or leaf vegetable (pot herb). Other names for sorrel include spinach dock and narrow-leaved dock.
Contents |
Sorrel is a slender plant about 60 cm high, with roots that run deep into the ground, as well as juicy stems and edible, oblong leaves. The lower leaves are 7 to 15 cm in length, slightly arrow-shaped at the base, with very long petioles. The upper ones are sessile, and frequently become crimson. The leaves are eaten by the larvae of several species of Lepidoptera (butterfly and moth) including the blood-vein moth.
It has whorled spikes of reddish-green flowers, which bloom in summer, becoming purplish. The stamens and pistils are on different plants (dioecious); the ripe seeds are brown and shining.
Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant's sharp taste is due to oxalic acid, which is a poison. In small quantities sorrel is harmless; in large quantities it can be fatal.[1]
In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income. A drink called solo is made from a decoction of the plant calyx.
In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.
In Russia and Ukraine it is called shchavel' (щавель) and is used to make soup called shav. It is used as a soup ingredient in other countries, too (e.g., Lithuania, where it is known as rūgštynė).
In Hungary the plant and its leaves is known as sóska (/ʃoːʃkɔ/ or "SHOSH-kaw"). It is called kuzu kulağı ('lamb's ear') in Turkish. In Polish it is called szczaw (pronounced /ʂʈʂaf/).
In Croatia and Bulgaria is used for soups or with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.
In rural Greece it is used with spinach, leeks, and chard in spanakopita.
In the Flemish speaking part of Belgium it is called "surkel" and canned pureed sorrel is mixed with mashed potatoes and eaten with sausages, meatballs or fried bacon, as a traditional winter dish.
In Vietnam it is called Rau Chua and is used to added fresh to lettuce and in salads for Bánh Xēo.
In Portugal, it's called "azeda" (sour), and is usually chewed raw.
Several subspecies have been named; not all are cultivated:
Conteùdo de sensagent
calculado em 0,047s