Herb latin name: Oxalis triangularis
Family: Oxalidaceae (Wood Sorrel Family)
Edible parts of Oxalis triangularis:Leaves - raw or cooked. A pleasant acid flavour. Use in moderation, see notes at top of sheet, Flowers - raw. A pleasant and decorative addition to the salad bowl. Root - raw or cooked. The root is up to 5cm long and 15mm wide, it is crisp and juicy with a pleasant sweet mild flavour.
Description of the plant:
(7 3/4 inch)
Habitat of the herb:Amongst rocks by streams at elevations of about 600 metres around Rio de Janeiro.
Propagation of Oxalis triangularis:Seed - best sown as soon as it is ripe in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in a greenhouse for their first winter. 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:Amongst rocks by streams at elevations of about 600 metres around Rio de Janeiro.
Medicinal use of Oxalis triangularis:None known
Known hazards of Oxalis triangularis: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.