A sour, buckwheat-related herb.

Low perennial herb with acid leaves. It is used to flavor sauces.

any plant or flower of the genus Oxalis

any of certain coarse weedy plants with long taproots, sometimes used as table greens or in folk medicine

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

large sour-tasting arrowhead-shaped leaves used in salads and sauces

Sorrel is an herb that may be used in cream soups, omelets, breads, and other foods. Sorrel has a somewhat sour flavor because of the presence of oxalic acid.

Sorrel comes in several varieties, including wild sorrel and French sorrel. Its name derives from the French for sour, in reference to the plant's characteristic acidity. Although often used in salads, sorrel should not be eaten in large quantities as it contains a high amount of oxalic acid.

Brought from India by way of Malaysia, this unusual plant was introduced to Jamaica by the British soon after 1655. Also known as roselle and appealingly, flor de Jamaica, sorrel always blooms in December, when its deep red flower becomes an unrivaled floral decoration for two to three weeks before it evolves into Jamaica's traditional holiday beverage. At that time, the flower are dried and then steeped in water to make a bright red drink that has a slightly tart taste and is the color of cranberry juice.

Any of several leafy plants with an acidic flavor due to the presence of oxalic acid, some are also known as “dock.” Sorrel is usually cooked and used in soups or sauces.

Any of several varieties of the hardy perennial herb from the buckwheat family. Also known as "dock." The most strongly flavored variety is "sour dock." The mildest form is called "dock sorrel," also known as "herb patience dock."

of a light brownish color

a horse that is reddish including the mane and tail

a horse of a chestnut coat color with a flaxen or white mane and tail. This can be split into catagories, such as copper-sorrel, chocolate sorrel, palomino, etc.

light brown or orange spots or marbling.

Sorrel is one of the most common equine coat colors in horses. While it is usually used to refer to a copper-red shade of chestnut horse, in some places it is used generically in place of the term "chestnut" to describe any reddish horse with a same-color or lighter mane and tail, ranging from reddish-gold to a deep burgundy or chocolate shade. The term probably comes from the color of the flower spike of the sorrel herb.