Herb latin name: Oxalis magellanica

Synonyms: Oxalis lactea

Family: Oxalidaceae (Wood Sorrel Family)

Edible parts of Oxalis magellanica:

Leaves - raw or cooked. A pleasant acid flavour, but the leaves are rather small and they are also a bit chewy. Use in moderation, see notes at top of sheet, Flowers - raw. A pleasant and decorative addition to the salad bowl.

Description of the plant:


3 cm
(1.2 inch)

Habitat of the herb:

Walls and stony places.

Propagation of Oxalis magellanica:

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. Division in spring. Larger divisions can be planted out direct into their permanent positions. We have found that it is better to pot up the smaller divisions and grow them on in light shade in a cold frame until they are well established before planting them out in late spring or early summer.

Cultivation of the herb:

Walls and stony places.

Medicinal use of Oxalis magellanica:

None known

Known hazards of Oxalis magellanica:

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.