Definition

Noun 1. A type of edible leafy green plant: A perennial herb (Rumex scutatus) cultivated for its small, tart, shield-shaped leaves, which are used in salads and cooking. It is distinct from and often preferred over common sorrel (Rumex acetosa) for its milder flavor and smaller, more tender leaves.

Usage

• As a subject:
• As an object:
• With a possessive or descriptive modifier:

Examples

Advanced Usage

• Culinary Context: The term is used specifically in culinary and horticultural contexts to denote this particular species. Its primary use is as a fresh herb or cooked green.
  • The classic French sorrel soup is a celebration of spring.

Variants and Related Words

• Sorrel (n.): A broader term for plants in the genus with sour-tasting leaves, which includes both French sorrel and common sorrel.
• Garden sorrel (n.): Sometimes used interchangeably with common sorrel, but can cause confusion with French sorrel. Clarification is often needed.
• Buckler-leaved sorrel (n.): An alternative, descriptive name for French sorrel, referring to the shape of its leaves resembling a small, round shield (a buckler).

Synonyms

• Herb sorrel (This can be ambiguous but sometimes refers to the cultivated, culinary types).
• Shield sorrel (A direct translation referencing leaf shape).

Notes on Different Meanings

• The term "sorrel" alone can refer to several different plants: 1) the common sorrel (), 2) French sorrel (), or 3) other unrelated plants with sour leaves, such as wood sorrel (). Therefore, "French" is a crucial specifier for this particular culinary herb.
• "French sorrel" is not typically used in idiomatic expressions or phrasal verbs. Its usage is almost entirely literal, pertaining to the plant itself.

Noun

1. greens having small tart oval to pointed leaves; preferred to common sorrel for salads
2. low perennial with small silvery-green ovate to hastate leaves