Identifying Wood Sorrel (Oxalis acetosella)
Take great care when identifying wild plants and fungi, this blog is not a resource to be taken by itself and further resources will be linked. Consult other sources and double check. While foraging is an extremely rewarding and useful skill, numerous common plants and fungi can make you sick or kill you. Be absolutely sure of what you’re eating and, when gathering, ensure you leave enough not only to ensure the survival and growth of the species but also enough for others to enjoy, from the human and more-than-human communities. Also cultivate an awareness of contamination and pollution – wastewater runoff, spraying, exhaust fumes – as this should affect your decision to harvest.
The Plant
Oxalis acetosella is part of a large genus of flowering, sprawling plants from the Oxalidaceae family. They can be found all throughout the world, except for in polar regions, and the largest variety of species occur in tropical areas. Oxalis comes from the Greek word “oxus” meaning “acid” or “sharp”. Acetosella is derived from the Latin word meaning “vinegary” or “sour”. The name wood sorrel comes from the flavour similarity to actual sorrel.
Description
Wood sorrel is a perennial which grows as a ground cover easily in New Zealand gardens, though they die back in the heat of summer. The plant grows to around 10cm in height and creeps along the ground. The leaves grow from a slender stem and have three heart shaped leaflets. In spring wood sorrel produces delicate white flowers with five petals and lilac veining. The flowers close during the night and when it rains and the leaves also somewhat close down when the weather is dark and wet. Oxalis flowers are hermaphrodite and are generally pollinated by insects or reproduce asexually by using runners. The fruit is a small capsule containing several seeds. These seed pods are explosive and can shoot seeds up to 4 metres away from the original plant.
Ecology
Oxalis acetosella is a commonly found “weed” all over Aotearoa. It is hard to remove the bulbs and rhizomes from the earth so they are hard to remove from gardens and spread easily in disturbed areas. Wood sorrel traditionally grows under trees and at the edge of woodlands and hedgerows and thrives in moist and well drained soil. Dappled shade and not too much direct sunlight ensures the longevity of wood sorrels growing season.
Nutritional & Medicinal Information
The Cherokee people ate wood sorrel to alleviate mouth sores whilst the Iroquois consumed this plant to alleviate cramps, fever, and nausea.
Wood sorrel is high in vitamin C and historically has been used to treat scurvy.
All oxalis plants contain oxalic acid which should not be consumed in large quantities or on a regular basis. Oxalic acid in large amounts can inhibit nutrient absorption (especially calcium) and so should be avoided by those suffering from arthritis, gout, or kidney disease.
Possible Lookalikes:
There are many Oxalis plants in the Oxalidaceae family which look very similar. Fortunately all the green leaved species are edible but avoid consuming the purple and cultivated house plant varieties.
Clovers (Trifolium species) have similar three leafleted leaves growing on thin stems but don’t have the same heart shape that oxalis species have. The leaves and flowers of red and white clover are edible.
Interesting Facts:
Seed germination of oxalis requires light, therefore a mulch over the plant will inhibit seed production.
Wood sorrel is in the same family as New Zealand yams!
Wood sorrel is also known as “false shamrock” as they look similar to the Irish shamrock which is a clover.
Oxalis is poisonous to animals in large doses.
Storage & Cooking:
Wood sorrel is best consumed fresh by picking the leaves and flowers and cooking with them immediately.
Wood sorrel is delicious in fresh salads, sandwiches, or with cheeses. They can also be cooked into creamy lemony sauces, casseroles, rice dishes, or steeped into teas.
Enjoy my fellow foragers!
Further Reading:
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Jess
Welcome to the Woodland Folk blog! My name is Jess, I am passionate environmentalist, animist, and vegan living in beautiful New Zealand. Join me in my goal of reclaiming our collective ancestral knowledge of wild foods and medicine while creating delicious and healthy recipes.
