Sorrel Leaves

In Burma, the English word that is most often used for hibiscus leaves is roselle, but sometimes they are called sorrel. For those, see hibiscus.

But in the West, other plants are called sorrel, and they are also tart-tasting: Rumex acetosa, with long leaves, and Rumex scutatus, with round leaves. I find Western sorrel (usually the long-leafed one is what I have available) a useful substitute in Burmese and Kachin dishes where I want a tart fresh tang, and in Burmese soups.