Common Name: Mountain Wood Sorrel

General Information

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.

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

Range

Eastern N. America - Minnesota, Ontario, Quebec and Newfoundland, south through Michegan and New York to Tennessee, North Carolina and Georgia

Habitat

Damp woods[].

Properties

Edibility Rating
Habit	Perennial
Height	0.10 m
Pollinators	Insects
Cultivation Status	Wild

Cultivation Details

The plant is likely to prefer a semi-shaded position in a moist light well-drained soil.

Edible Uses

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[].

Medicinal

None known

Other Uses

A yellow dye is obtained by boiling the whole plant[].

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.
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.