Figure 2From: Of the importance of a leaf: the ethnobotany of sarma in Turkey and the Balkans Diversity of sarma preparations in Turkey and the Balkans; A - Brassica oleracea (just before the cooking process; Romania); B - Brassica oleracea (Bulgaria); C – Vitis vinifera (Turkey) ; D – Allium ampeloprasum (Turkey). Back to article page