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Rumex Acetosa (possibly all varieties), or Rumex acetosella (Red Sorrel) is probably used in the Romanian soup Lobodă (Lobodă itself appears to be Atriplex hortensis). In Romanian, this Common Sorrel is called Stevie. In Indic languages, R. acetosella (Red Sorrel) may be called Gongura. I would appreciate if someone were to clear my confusion. njaard ( talk) 18:34, 13 September 2010 (UTC)
The comment(s) below were originally left at Talk:Sorrel/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
in this page on Sorrel, its sour taste is attributed to the presence of ascorbic acid.
On the page about Sorrel Soup, the reason is given as the presence of oxalic acid. Clarification is needed. FleetingJoy ( talk) 15:02, 17 September 2009 (UTC) |
Last edited at 15:02, 17 September 2009 (UTC). Substituted at 06:33, 30 April 2016 (UTC)
Nigerian sorrel used to make Zobo is actually an Hibiscus. It is probable that the other Nigerian food preparations included in text are also made from Hibiscus and not Rumex acetosa. Someone with knowledge of African cuisine and botany should confirm this and edit text accordingly. — Preceding unsigned comment added by 142.167.120.72 ( talk) 18:50, 1 August 2016 (UTC)
Yes, it does not fit the description in the “Distribution” section. 2A00:23C3:E284:900:BC8D:FD86:A68D:BC02 ( talk) 08:13, 11 May 2020 (UTC)
Look at a close-up of the picture. Especially the hollow or semi-hollow leaf stems, and the seemingly very smooth and elongated leaves. This is definitely not sorrel leaves, probably some kind of leek. VonPalm ( talk) 17:15, 9 November 2016 (UTC)
Hello @ Blindlynx: What is WP:UNDUE about this? — Invasive Spices ( talk) 18:48, 13 April 2023 (UTC)
This is the
talk page for discussing improvements to the
Sorrel article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||||
|
Rumex Acetosa (possibly all varieties), or Rumex acetosella (Red Sorrel) is probably used in the Romanian soup Lobodă (Lobodă itself appears to be Atriplex hortensis). In Romanian, this Common Sorrel is called Stevie. In Indic languages, R. acetosella (Red Sorrel) may be called Gongura. I would appreciate if someone were to clear my confusion. njaard ( talk) 18:34, 13 September 2010 (UTC)
The comment(s) below were originally left at Talk:Sorrel/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
in this page on Sorrel, its sour taste is attributed to the presence of ascorbic acid.
On the page about Sorrel Soup, the reason is given as the presence of oxalic acid. Clarification is needed. FleetingJoy ( talk) 15:02, 17 September 2009 (UTC) |
Last edited at 15:02, 17 September 2009 (UTC). Substituted at 06:33, 30 April 2016 (UTC)
Nigerian sorrel used to make Zobo is actually an Hibiscus. It is probable that the other Nigerian food preparations included in text are also made from Hibiscus and not Rumex acetosa. Someone with knowledge of African cuisine and botany should confirm this and edit text accordingly. — Preceding unsigned comment added by 142.167.120.72 ( talk) 18:50, 1 August 2016 (UTC)
Yes, it does not fit the description in the “Distribution” section. 2A00:23C3:E284:900:BC8D:FD86:A68D:BC02 ( talk) 08:13, 11 May 2020 (UTC)
Look at a close-up of the picture. Especially the hollow or semi-hollow leaf stems, and the seemingly very smooth and elongated leaves. This is definitely not sorrel leaves, probably some kind of leek. VonPalm ( talk) 17:15, 9 November 2016 (UTC)
Hello @ Blindlynx: What is WP:UNDUE about this? — Invasive Spices ( talk) 18:48, 13 April 2023 (UTC)