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n.

1. 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 dock.
2. Any of various plants of the genus Oxalis, having usually compound leaves with three leaflets.

[Middle English sorel, from Old French surele, from sur, sour, of Germanic origin.]

sor·rel² (sôr'əl, sŏr'-)
n.

1. A brownish orange to light brown.
2. A sorrel-colored horse or other animal.

[From Middle English sorel, sorrel-colored, from Old French, from sor, red-brown, of Germanic origin.]

A common wild plant (Rumex acetosa); the leaves have a strong acid flavour, and are cooked together with spinach or cabbage, used to make soup (see borscht), and used in salads. See also Rosella.

[SOR-uhl] Any of several varieties of a hardy perennial herb belonging to the buckwheat family, all with some degree of acidity and sourness resulting from the presence of oxalic acid. Sorrel has grown wild for centuries throughout Asia, Europe and North America. The most strongly flavored of the sorrels is the garden or belleville sorrel, also called sour dock and sour grass. The mildest variety is dock sorrel, also called spinach dock and herb patience dock. As all sorrel matures it becomes more acidic. Sorrel leaves are shaped much like those of spinach and range from pale to dark green in color and from 2 to 12 inches in length. Fresh sorrel is available in limited supply year-round with a peak season in the spring. It should be chosen for its bright green, crisp leaves. Sorrel with woody-looking stems or leaves that are yellow or wilted should be avoided. Refrigerate fresh sorrel in a plastic bag for up to 3 days. Gourmet food stores sometimes carry cooked sorrel in jars and cans. The more acidic sorrels are used to flavor cream soups, puréed as accompaniments for meats and vegetables or used in omelets and breads. In the spring, when at its youngest and mildest, sorrel is used in salads or cooked as a vegetable. It's high in vitamin A and contains some calcium, phosphorus, potassium, magnesium and vitamin C.

For more information on sorrel, visit Britannica.com.

1. a weed and poisonous plant. See rumex.
2. a horse coat color, light or golden chestnut.

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Dansk (Danish)
1.
n. - skovsyre, syre

2.
n. - fuksrød hest

Nederlands (Dutch)
zuring, roodbruin dier (paard)

Français (French)
1.
n. - (Bot) oxalis, petite oseille, (Bot, Culin) oseille

2.
n. - (Équit) alezan, brun roux

Deutsch (German)
1.
n. - (Bot.) Sauerampfer

2.
n. - Rotbraun

Ελληνική (Greek)
n. - (φυτολ.) λάπαθο, ξινολάπαθο
adj. - καστανοκίτρινος

Italiano (Italian)
sauro

Português (Portuguese)
n. - cor de canela (f), azeda (f), gamo com 3 anos (m)
adj. - de cor marrom

Русский (Russian)
щавель, кислица, гнедая лошадь, красновато-ко- ричневый или красно-бурый цвет, гнедой, красновато-ко- ричневый

Español (Spanish)
1.
n. - acedera, acetosa

2.
n. - alazán

Svenska (Swedish)
n. - fux, rödbrun häst, syra, rumextrakt, harsyra, rödbrunt
adj. - rödbrun, fuxröd

中文（简体） (Chinese (Simplified))
1. 栗色, 三岁的雄鹿, 栗色毛的动物

2. 含酸液的植物

中文（繁體） (Chinese (Traditional))
1.
n. - 栗色, 三歲的雄鹿, 栗色毛的動物

2.
n. - 含酸液的植物

한국어 (Korean)
1.
n. - 수영속의 식물, 괭이밥류

2.
n. - 밤색, 구렁말, 세 살 된 수사슴

日本語 (Japanese)
adj. - くり色の
n. - スイバ, カタバミ, くり色, くり毛の馬, 栗色

العربيه (Arabic)
‏(الاسم) فرس, أسمر محمر, أعشاب ذات أوراق حامضيه (صفه) أحمر مسمر خفيف " خاصه ألفرس, "‏

עברית (Hebrew)
n. - ‮צמח מאכל עם עלים חמצמצים‬
n. - ‮סוס חום-אדמדם, חום-אדמדם‬

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