Herb: Mountain Wood Sorrel

Latin name: Oxalis montana

Family: Oxalidaceae (Wood Sorrel Family)

Edible parts of Mountain Wood Sorrel:

Leaves - raw or cooked. Use in moderation, see notes at top of sheet. Powerfully and most agreeably acid, the leaves can be used to make a conserve, its flavour resembling green tea.

Description of the plant:


10 cm
(4 inches)

Habitat of the herb:

Damp woods.

Other uses of Mountain Wood Sorrel:

A yellow dye is obtained by boiling the whole plant.

Propagation of the herb:

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 Mountain Wood Sorrel:

Damp woods.

Medicinal use of the herb:

None known

Known hazards of Oxalis montana:

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.