Its sour taste is due to the soluble oxalic acid content, so don’t eat too much too often or this anti-nutrient can cause health problems. It is also a rich source of vitamin C.
The pretty flowers can be used in salads, in ice, as a garnish for drinks and baked goods and renders a beautiful vivid sunshine yellow hue when steeped in hot water or infused in gin. The emerald green heart-shaped leaves can be used as a garnish in salads and dips, an addition to wild greens pesto and its lemon-zing pairs perfectly with any fatty or oily dishes. The stalks and roots can be eaten raw or cooked in milk. The flower stalks are hollow and can be used as tiny sustainable straws!
This plant starts growing with the first winter rains and the flowering season is from mid winter through to late spring.
[Ed: When we were making our mini-film series, featuring Roushanna and other pioneer foragers from three other continents, Oxalis fan-dom was something that seemed to unite the globe! Known as ‘wood sorrel’ in Canada, the distinctive leaf shape and tightly focused flavour made it a favourite garnish for Nick Liu. Vijay in Singapore described it as his ‘spirit plant’ that he could find all over the world wherever he travelled. We in Islay have wood sorrel in the woods, and sheep sorrel, and common sorrel, all delicious raw, and great native alternatives to citrus in cocktails and drinks garnishes. ]
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