SORREL
The Grocer's Eneyclopedia · 1911 · p. 8
a vegetable used both for salads and as “greens.” For the latter, it is especially good mixed with spinach. The leaves contain an important percentage of binoxolate of potash (3 and have a pleasant acid taste. A decoction of them is sometimes employed as a febrifuge. The best known type is the Broad leafed French, or Belleville. See also ROSELLE. Broad-leafed French Sorrel SOUJEE, or Sujee: an Anglo-Indian name for a kind of semolina or Farina (which see) used in bread making. [s. 583]
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