Oxalis

This is yellow oxalis, one of those plants that can be so abundant that we barely notice it. But stop and look a little closer and there’s a wild edible hiding in plain sight.

The leaves, flowers and tender stems have a deliciously sharp, lemony flavor, making oxalis a lovely little addition to salads, sauces, dressings or simply nibbled while you’re out walking.

That sour taste is where the name Oxalis comes from, derived from the Greek word for sour.

Oxalis has a long history of use as both food and medicine. The fresh plant was traditionally valued as a cooling and thirst quenching herb, particularly in hot weather, and was used in folk herbalism for its diuretic and astringent properties. It was also historically used as a spring green and source of vitamin C.

There’s folklore here too. Oxalis is sometimes associated with the shamrock, although exactly which plant was the original Irish shamrock remains uncertain. Wood sorrel was also traditionally known as Alleluia because it flowers around Easter in parts of Europe.

This is one wild green where more is definitely not better.

Oxalis contains oxalic acid. Small culinary amounts are generally how it has traditionally been enjoyed, but eating large quantities is not recommended. Oxalic acid can interfere with mineral absorption and may be particularly problematic for people prone to kidney stones or with certain kidney conditions. If you have a condition affected by dietary oxalates, it’s best to avoid it or get professional advice.

And, as always, make absolutely sure you have correctly identified the plant before eating it. There are several Oxalis species and common names can be confusing.

I love finding plants like this growing in wild places. Food, medicine, folklore and history all growing together, right beside the ocean.

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