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Oxalis europaea is a Annual/Perennial up to 0.40 metres tall.
It is harvested from the wild for local use as a food.
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[
Europe, Scandanavia to Spain, east to Italy anf Poland. Naturalized in Britain. Eastern N. America.
Waste places and as a weed of the garden[
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.[
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,
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.