Acetosella catharinensis (N.E.Br.) Kuntze
Acetosella palustris (A.St.-Hil.) Kuntze
Oxalis catharinensis N.E.Br.
Oxalis corumbaensis Hoehne
Oxalis delta Vell.
Oxalis glaberrima Norlind
Oxalis oxyptera Progel
Oxalis palustris A.St.-Hil.
Oxalis papilionacea Hoffmanns. ex Zucc.
Oxalis regnellii Miq.
Oxalis tenuis R.Knuth
Oxalis tenuiscaposa R.Knuth
Oxalis venturiana R.Knuth
Oxalis vernalis Fredr. ex Norlind
Oxalis yapacaniensis (Kuntze) K.Schum.
Oxalis triangularis is a perennial plant growing about 20cm tall from a tuberous rootstock
The edible leaves and flowers are gathered from the wild and consumed locally. The plant is often grown as an ornamental.
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[
S. America - Brazil
Amongst rocks by streams at elevations of about 600 metres around Rio de Janeiro[
Oxalis triangularis is not very cold-hardy in the temperate zone, tolerating temperatures down to about -3°c[
]. The plant has survived outdoors on our Cornwall site (hardiness zone 8) for several years in a well-drained, moderately heavy soil and a sunny position[
]. It should be possible to grow the plant outdoors even in somewhat colder areas by digging up the roots in the autumn after the top growth has been cut down by frosts, storing them in a cool but frost-free place and replanting them in mid to late spring[
Easily grown in a sandy soil in a warm dry position in sun or light shade[
]. Grows well in a dry shady corner[
There are two main forms of this plant, ssp triangularis has smaller, green leaves and is, in our experience, slightly the hardier of the two. Ssp papilionacea has larger, dark purple leaves and is considered the more ornamental[
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[
]. Most children really adore eating the flowers raw[
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[
Seed - best sown as soon as it is ripe in a cold frame. The seed from one subspecies does not always come true - on at least one occasion we have had the purple-leaved form grow from seed of the green leaved form that had definitely not been cross-pollinated[
]. 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.