Sorrel: meaning, definitions and examples
๐ฑ
sorrel
[ หsษหr.ษl ]
edible plant
Sorrel is a perennial herb known for its tangy, sour flavor, which comes from the oxalic acid it contains. It typically grows in temperate regions and can be found in wild or cultivated varieties. Sorrel leaves are often used fresh in salads, soups, and sauces. They are a rich source of vitamins A and C, making them a nutritious addition to meals.
Synonyms
Rumex acetosa, sorrel plant.
Examples of usage
- I added fresh sorrel leaves to my salad for an extra zing.
- The chef used sorrel to enhance the flavor of the fish dish.
- Sorrel soup is a traditional dish in several European cuisines.
Translations
Translations of the word "sorrel" in other languages:
๐ต๐น azeda
๐ฎ๐ณ เคเคเฅเคเคพ
๐ฉ๐ช Sauerampfer
๐ฎ๐ฉ daun asam
๐บ๐ฆ ะบะธัะปะธัั
๐ต๐ฑ szczaw
๐ฏ๐ต ในใคใ
๐ซ๐ท oseille
๐ช๐ธ acederas
๐น๐ท sorrel
๐ฐ๐ท ์ ์ ์ด
๐ธ๐ฆ ุฎุณู
๐จ๐ฟ ลกลฅovรญk
๐ธ๐ฐ ลกลฅovรญk
๐จ๐ณ ้ ธๆจก
๐ธ๐ฎ kiselica
๐ฎ๐ธ sรบra
๐ฐ๐ฟ าััาัะป
๐ฌ๐ช แฌแแฌแแแฃแ แ
๐ฆ๐ฟ turลu
๐ฒ๐ฝ acederas
Etymology
The term 'sorrel' comes from the Old French word 'surelle', which is a diminutive of 'sor', meaning 'sour'. This reflects the prominent sour taste of the plant's leaves, an attribute that has been recognized since ancient times. Sorrel has been cultivated for culinary use since the Middle Ages, particularly in Europe. Its distinctive flavor made it a favorite among chefs in classical cooking, especially in French cuisine. Over time, the usage of sorrel has spread, and it is now appreciated in various culinary traditions worldwide. Today, sorrel is often featured in modern gastronomy, highlighting its unique properties and versatility.