Oxalis acetosella rhodantha (Fernald) Geerinck & Walravens
Oxalis americana rhodantha Fernald
Common Name: Mountain Wood Sorrel
Oxalis montana is a perennial plant that can grow up to 10cm tall.
The plant 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 - Minnesota, Ontario, Quebec and Newfoundland, south through Michegan and New York to Tennessee, North Carolina and Georgia
The plant 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.