Wood Sorrel

Oxalis acetosella

Physical Characteristics

Oxalis acetosella is a PERENNIAL growing to 0.1 m (0ft 4in) by 0.3 m (1ft) at a fast rate. See above for USDA hardiness. It is hardy to UK zone 3 and is not frost tender. It is in flower from April to May. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees, flies, cleistogamy. The plant is self-fertile. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It can grow in full shade (deep woodland) semi-shade (light woodland) or no shade. It prefers moist soil.

Distribution

Europe, including Britain, from Iceland south and east to Spain, N. and C. Asia to Japan.

Habitats

Woodland Garden Sunny Edge; Dappled Shade; Shady Edge; not Deep Shade; Ground Cover;

Edible Uses

Edible Parts: Flowers Leaves Edible Uses: Curdling agent Leaves - raw or cooked[2, 7, 12, 37]. A delicious lemony flavour, the leaves make a refreshing, thirst-quenching munch and are also added to salads, soups, sauces etc[183]. This leaf should be used in moderation[4, 5, 9, 76], see the notes above on toxicity. Flowers - raw. A decorative addition to salads[K]. The dried plant can be used as a curdling agent for plant milks[66].

Medicinal Uses

Anodyne Antiscorbutic Astringent Diuretic Emmenagogue Expectorant Febrifuge Irritant Stomachic The fresh or dried leaves are anodyne, antiscorbutic, astringent, diuretic, emmenagogue, expectorant, febrifuge, irritant and stomachic[4, 7, 9, 21]. A decoction is used in the treatment of fevers, both to quench the thirst and allay the fever[4]. Externally, the leaves are crushed and applied locally to dispel boils and abscesses, they also have an astringent affect on wounds[7]. When used internally, some caution is advised due to the oxalic acid content of the leaves[4], the plant is contra-indicated for people suffering from gastritis or a calculus condition[7].

Known Hazards

The leaves contain oxalic acid, which gives them their sharp flavour. Perfectly all right 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. The quantity of oxalic acid will be reduced if the leaves are cooked. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[238].