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Common Name:

General Information

Oxalis europaea is a Annual/Perennial up to 0.40 metres tall.
It is harvested from the wild for local use as a food.

Known Hazards

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[].

Botanical References

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Range

Europe, Scandanavia to Spain, east to Italy anf Poland. Naturalized in Britain. Eastern N. America.

Habitat

Waste places and as a weed of the garden[].

Properties

Edibility Rating
Habit	Annual/Perennial
Height	0.40 m
Pollinators	Self
Self-fertile	Yes
Cultivation Status	Wild

Cultivation Details

Easily grown in a sandy soil in a warm dry position[].
According to some authorities this species is no more than a synonym of O. stricta. L.[].

Edible Uses

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,

Medicinal

None known

Other Uses

None known

Propagation

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.