The image, above, shows the full Common Wood Sorrel plant(Oxalis acetosella), bottom right. Also shown are a
young plant in early spring (top right), along with close-ups of
the flowers (top left) and leaves (bottom left)..
| Common Name: Common Wood Sorrel |
| Scientific Name: Oxalis acetosella |
| Other Names: Wood Sorrel |
| Family: Oxalidaceae |
| Range: Europe, including Britain, from Iceland south and east to Spain, N. and C. Asia to Japan. |
Physical Characteristics
Oxalis acetosella is a hardy Perennial plant, growing to 10cm (4 in) by 30cm (1 ft) in size. It is hardy to zone 3 and is not frost tender. The plant flowers from April to May and its seeds ripen from May to June. The flowers are hermaphrodite and are pollinated by bees and flies. The plant self-pollinates, frequently by cleistogamy (this is propagation by using non-opening, self-pollinating flowers).
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| Edible Parts: Leaves, Flowers |
 Edibility Rating: 3 
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 Known Hazards: Like many members of the sorrels, Common Wood Sorrel plants can contain high levels of oxalic acid (which is what gives the plant its acidic, lemony, flavour. It is fine to consume in small quantities, but should not be eaten in large amounts or at regular intervals as oxalic acid can make food nutrients, particularly calcium, unavailable to the human digestion, leading to mineral deficiencies. However, the oxalic acid levels are decreased if the plant is cooked before consuming. People with a tendency to gout, rheumatism, arthropathies, kidney stones or hyperacidity should take particular care if introducing this plant into their diet, as it could aggravate their condition.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Common Wood Sorrel along with all the Common Wood Sorrel containing recipes presented on this site, with 1 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Wood Sorrel as a major wild food ingredient.
Common wood sorrel, Oxalis acetosella is a member of the Oxalidaceae (wood sorrel) family that is common in Europe and most of Asia. The common wood sorrel is sometimes referred to as a shamrock (due to its three-leaf clover-like motif) and given as as gift on St. Patrick's Day.
This plants tends to like shade and can be found on the verges of woodlands. It grows well in a shady spot in any garden. The plant's leaflets are made up by three heart-shaped leaves, folded through the middle. The stalk is red/brown, and during the night or when it rains both flowers and leaves contract
The plant has a sour taste (hence the name, which is derived from the French sur) and is high in oxalic acid which is slightly toxic and can interfere with digestion though. Use sparingly. Cooking, however, leaches-out the oxalic acid rendering the plant safer.
The leaves can be eaten raw or cooked, and if you are not susceptible to the oxalic acid they contain they are refreshing when eaten raw. The flowers are also edible and can be used as a decoration for salads and desserts. The dried plant can also be used as a curdling agent for milk.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Wood Sorrel as a major wild food ingredient.
Common wood sorrel, Oxalis acetosella is a member of the Oxalidaceae (wood sorrel) family that is common in Europe and most of Asia. The common wood sorrel is sometimes referred to as a shamrock (due to its three-leaf clover-like motif) and given as as gift on St. Patrick's Day.
This plants tends to like shade and can be found on the verges of woodlands. It grows well in a shady spot in any garden. The plant's leaflets are made up by three heart-shaped leaves, folded through the middle. The stalk is red/brown, and during the night or when it rains both flowers and leaves contract
The plant has a sour taste (hence the name, which is derived from the French sur) and is high in oxalic acid which is slightly toxic and can interfere with digestion though. Use sparingly. Cooking, however, leaches-out the oxalic acid rendering the plant safer.
The leaves can be eaten raw or cooked, and if you are not susceptible to the oxalic acid they contain they are refreshing when eaten raw. The flowers are also edible and can be used as a decoration for salads and desserts. The dried plant can also be used as a curdling agent for milk.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Common Wood Sorrel recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
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| Ancient Pancakes Origin: Ancient |
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