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Common Name: Mountain Wood Sorrel
Oxalis montana is a perennial plant that can grow up to 0.10 metres tall.
It is harvested from the wild for local use as a food and source of materials.
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[
Eastern N. America - S. Newfoundland and E. Quebec to Manitoba, south to Wisconsin and Minnesota.
We have almost no information on this species and do not know if it will be hardy in Britain, though judging by its native range it should succeed in most parts of the country. It is likely to prefer a semi-shaded position in a moist light well-drained soil.
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[
A yellow dye is obtained by boiling the whole plant[
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.