Common Name:

General Information

Oxalis valdiviensis is a herbaceous perennial plant producing dense clusters of leaves atop a slowly spreading rhizomatous rootstock; it can grow around 30cm tall[].
The plant is harvested from the wild for local use as a food. It is sometimes grown as an ornamental[].

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

Southern S. America - central and southern Chile, southern Argentina

Habitat

Not known

Properties

Edibility Rating
Habit	Perennial
Height	0.00 m
Pollinators	Insects
Cultivation Status	Ornamental, Wild

Cultivation Details

Oxalis valdiviensis is not a very cold-hardy species, being able to tolerate short periods where temperatures fall to around -5°c when it is dormant. It is not very tolerant of snow[]. Found wild in Chile in regions where the mean annual rainfall is around 400 - 800mm, with most of it falling in the cool season[].
Prefers a sunny position but accepting light shade[]. Easily grown in a sandy soil in a warm dry position. Plants are moderately tolerant of drought, growing wild in areas with a dry season lasting 3 - 5 months[].

Edible Uses

Leaves - raw or cooked. An acid flavour. Use in moderation, see notes at top of sheet,

Flowers - raw.

Medicinal

None known

Other Uses

None known

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.