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Wood sorrel, Oxalis acetosella

wood sorrel

Leaves are edible raw or cooked. A delicious lemony flavour, the leaves make a refreshing, thirst-quenching munch and are also added to salads, soups, sauces etc.

This leaf should be used in moderation, the leaves contain oxalic acid, which gives them their sharp flavour. Perfectly alright in small quantities, the leaves should not be eaten in large amounts since oxalic acid can bind up the body's supply of calcium leading to nutritional deficiency.

Flowers eaten raw. A decorative addition to salads.

The dried plant can be used as a curdling agent for plant milks.

A decoction of the leaves is used in the treatment of fevers, both to quench the thirst and allay the fever.

Externally, the leaves are crushed and applied locally to dispel boils and abscesses, they also have an astringent effect on wound.

When used internally, some caution is advised due to the oxalic acid content of the leave, the plant is contraindicated for people suffering from gastritis or a calculus condition.

The juice of the leaves removes iron mould stains from linen.

Plants can be grown as a ground cover in woodland or under the shade of shrubs. They should be spaced about 45cm apart each way.