Herb latin name: Oxalis europaea

Synonyms: Oxalis stricta

Family: Oxalidaceae (Wood Sorrel Family)

Edible parts of Oxalis europaea:

Leaves - raw or cooked. A pleasant acid flavour, it makes an excellent addition to mixed salads. Use in moderation, see notes at top of sheet,

Description of the plant:


40 cm
(1 foot)

June to

Habitat of the herb:

Waste places and as a weed of the garden.

Propagation of Oxalis europaea:

Seed - best sown as soon as ripe in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in late spring or early summer.

Cultivation of the herb:

Waste places and as a weed of the garden.

Medicinal use of Oxalis europaea:

None known

Known hazards of Oxalis europaea:

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.

Plant information taken from the Plants For A Future.