Huh, I wonder if you're referring to something I perceive as a texture, which is the oxalic acid or whatnot.That is to say, I also don't find spinach sour! I do find taste super fascinating though.

I mean french or garden sorrel (rumex scutatus or acetosa, I use them interchangeably)?, which is a relative of sheep sorrel (rumex acetosella) that I eat from roadsides. I don't mean the oxalis, with clover-like leaves, though I'd likely enjoy them they don't grow here.