I believe these questions should be considered off-topic if the gist of the plant identification question is "is this edible?".
Because we're food specialists and not necessarily plant specialists, it's completely possible for us to miss-identify something as "edible" that is not.
As in the question, it's possible that it's a perfectly ...
Cooking.Stackexchange may look at first glance like a discussion board, but it is structured differently. Its main principle is that the question and its answers should be useful not only to the asker, but also for everybody else who stumbles on it. To do this, we expect our content to have a very specific structure, different from what you might be ...
This isn't terribly different from any other category of questions. New users will often not include all the necessary information in their questions, and in those cases we have to ask them to provide it, and sometimes even edit their questions.
People who write questions with missing information are not generally people who will go out of their way to read ...
Requests for help with flavor pairings or modifying a recipe must make a reasonable effort to describe the specific goal.
In other words, these would be closed:
What can I add to X to make it better?
What are some common/uncommon ingredients to add to X?
How can I improve the flavor/texture of X?
What goes well with X?
If your question is like those, this ...
When asking a question about ingredient substitutions, please:
Say why you need the substitution (allergy, dietary guidelines, simply out of the ingredient, not available where you live, you just don't like the taste), since that may drive different answers.
Give some context of the recipe or technique where the ingredient is being used, since the role that ...
I have something new to say/ask, where do I post it?
There are three things you should consider before posting something.
Is it relevant? If it is not about the question you are currently reading, it is not relevant. We take our questions very literally here. If for example the OP asks how to improve the recipe they are using, telling them to use a ...
No, absolutely not. You want chat for discussions, and meta (here!) for specific questions about how the site works.
Comments are meant for suggesting improvements, asking for clarification, and so on. It even says in the box, before you start typing:
Use comments to ask for more information or suggest improvements. Avoid comments like "+1" or "thanks".
[This is a very first draft of an alternative approach to @rumtscho's first section.]
We've all suffered searching the Web for a question, and having to read pages of forum posts to find the buried answer. Seasoned Advice works to avoid that; we're not a forum. We have several features on our site to help with that.
The first is that the site is organized ...
Edit/suggest an edit to the tag wiki.
(Seriously - that is the #1 thing you can do to make questions in any particular tag more helpful. Not everybody will read it, but the more people in the know, the more it will improve.)
I would like to point out something which is not explicitely mentioned in this answer, but which has been the way we have used this policy over the past years.
Sam Holder's answer mentions that we don't cover ingredients which are so common that you can easily find recipes for them. We define this as being common somewhere in the world, as opposed to "in ...
I order boxes of vegetables from a local farm, and they often include asian greens and other vegetables that I have a hard time identifying, so I think identification questions of plants known to be edible should be allowed.
Comments are meant to be at least potentially temporary, and when they're deleted, they're not coming back:
Comments are temporary "Post-It" notes left on a question or answer. They can be up-voted (but not down-voted) and flagged, but do not generate reputation. There's no revision history, and when they are deleted they're gone for good.
There are ...