Oxalis

     There are a few plants that I grew up eating, only finding out later in life that they are also medicinal. This one is especially good for the Spring time, as it’s often mistaken for clover (I don’t really know how as the leaves and flowers appear completely different to me) and is also commonly referred to as Florida’s Shamrock. This plant also flowers around Easter every year, though here in Central Florida it’s almost always flowering.

     There are over 850 species in the family Oxalidaceae. This family consists of five genera of herbaceous plants, small shrubs, and trees, with the great majority of the species being in the genus Oxalis (wood sorrels). Members of this family typically have divided leaves, the leaflets showing "sleep movements", spreading open in light and closing in darkness. There are at least seven species in Florida, all edible, (three of them rare) and they have either pink or yellow blossoms. The seven more common species found in Florida are O. articulata, corniculata, debilis, latifolia, macrantha, triangularis and violacea. The rare ones are O. articulata, triangularis, and violacea, I recommend that you avoid wildcrafting and/or foraging those as the other four are readily available and interchangeably used. All parts are edible including the root bulb, which is succulent and sweet. Above ground it tastes quite lemony and can be used to make a drink similar to lemonade.

Check out this video from Eat The Weeds

Check out a companion video all about Oxalis!

 

Medicinal Uses:

Common Names- There are a number of species used world wide, some of the more commonly used common names for these species include: Common Yellow Woodsorrel, Creeping Lady’s Sorrel, Creeping Oxalis, Creeping Wood Sorrel, Fairy Bells, Indian Penny Wood, Indian Sorrel, Procumbent Yellow Sorrel, Shamrock, Sleeping Beauty, Sour Grass, Soursob, Tufted Yellow Wood Sorrel, Woodsorrel, Wood Sorrel

Scientific Name- Oxalis spp. There are over 500 species. Some of the more commonly used species include: O. acetosella, articulata, bushii, corniculata (previously known as stricta), debilis (previously known as corymbosa), latifolia, macrantha, pes-caprae, purpurea, regnellii, triangularis, tuberosa, and violacea. 

Edibility-  All parts are edible including the root bulb, which is succulent and sweet. The delicate leaves of this weed have a sour, citrus-like taste and is ideal for salads and for use as a garnish. However it wilts quickly and should be used soon after picking. The flowers are also edible. I am also partial to adding the leaves and flowers to my omelets, soups, and using it as a pot herb. Wood sorrel in particular should not be eaten in large quantities (we’re talking multiple pounds in one sitting...quite hard to accomplish, but possible) because of its high oxalic acid content, which can be poisonous in large amounts and has been linked to kidney stones. However, the quantity of oxalic acid will be reduced if the leaves are cooked. The dried plant can be used as a curdling agent for plant milks

Nutrition Information- The entire plant is edible and is rich source of Vitamin C, Vitamin A, and Potassium. The important phytochemical constituents isolated from the plant are flavonoids, tannins, phytosterols, phenol, glycosides, fatty acids, galacto-glycero lipid and volatile oils.

Summary of Actions- Anodyne, Antiscorbutic, Astringent, Diuretic, Emmenagogue, Expectorant, Febrifuge, Irritant, Refrigerant, Stomachic, Anti-inflammatory, Anxiolytic, Anticonvulsant, Antifungal, Antiulcer, Antinociceptive, Anticancer, Antidiabetic, Hepatoprotective, Hypolipidemic, Abortifacient, and Antimicrobial.

Energetics and Flavors- Sour, Tart, Cold, Moistening

Parts Used- Leaves, Flowers, Seeds, Immature Green Seed Pods, and Tubers

Traditional Chinese Medicine (TCM)- Known as Cu Jiang Cao, Oxalis works on the Stomach, Bladder, and Lung Meridians. It clears Heat and supports Stomach Yin, which makes it useful for fevers, thirst, sore throat, cold sores, headache, and prevents scurvy. It also clears damp heat, which means it is good for sinusitis, congestion, headaches, diarrhea, dysentery, jaundice, kidney stones, gravel, and herpes. Oxalis also stops bleeding.

Ayurveda- Called Changeri in Ayurvedic Traditions, Oxalis is used for treating stomach and liver problems including abdominal tumors, piles, leprosy, and dysentery. It balances vata and kapha doshas. It’s sour in taste, and hot in potency, which aggravates pitta dosha.

Domestic and Other Traditional Uses- Red to brown, orange, and yellow dyes can be obtained from this plant. In Canada, it’s used as a weed for glasshouses. The juice of the leaves removes iron mould stains from linen

High in Vitamin C- Because of it’s high levels of Vitamin C, Oxalis is a traditional treatment for Scurvy, a disease that results from Vitamin C deficiency.

Fevers & Flu- It's cooling action appears to help reduce the discomfort of fevers when taken in a tea made at 1 ounce of herb to 1 pint of water.

Cardiovascular System- Useful as a general Cardio-tonic and blood cleanser. 

Skin & Wound Care- Externally, the leaves are crushed and applied locally to dispel boils and abscesses, they also have an astringent affect on wounds. The leaves also provide some benefits when made into an ointment for cuts, scrapes, rashes, and skin infections.

Digestive Issues- strengthen a weak stomach, produce an appetite, check vomiting, and remove obstructions of the viscera.

Mouth Sores & Ulcers- Taken as a gargle it also seems to have some effect on mouth sores or ulcers.

Cautions, Contraindications, and Warnings- This plant is high in Oxalic Acid, those prone to kidney stones, and those afflicted with gout, rheumatism, and hyperacidity may want to avoid using this herb medicinally.

Do Not Use With Metals- Do not cook sorrel in cast iron or aluminum cookware. The oxalic acid in the plant reacts with the metals to produce a metallic flavor.  When using aluminum, the acids in sorrel may allow potentially toxic quantities of aluminum ions to leak from the cookware.






     I only included a basic introduction to this amazing, often overlooked, plant. If you have any questions or comments please leave them below. Follow me on Facebook and Instagram or updates on my adventures in Nature. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Resources:

Acetosella, Wood Sorrel: Medicine Traditions: https://www.medicinetraditions.com/acetosella-wood-sorrel.html

Changeri (Oxalis corniculata): Planet Ayurveda: https://www.planetayurveda.com/library/changeri-oxalis-corniculata/

Edible Weeds that are Safe to Eat and How to Use Them: ABC Health & Wellbeing: https://www.abc.net.au/news/health/2016-05-12/edible-weeds-and-how-you-can-use-them/7406004

Florida’s Native Shamrocks: Florida Native Plant Society: http://fnpsblog.blogspot.com/2012/03/oxalis-corniculata-floridas-lucky.html

Flower Friday- Creeping Woodsorrel: Florida Wildflower Foundation: https://flawildflowers.org/flower-friday-oxalis-corniculata/

Garden Sorrel (Cu Jiang Cao): White Rabbit Institute of Healing: https://www.whiterabbitinstituteofhealing.com/herbs/garden-sorrel/

Important Medicinal Facts About Changeri (Oxalis corniculata): Central Council for Research in Ayurvedic Scinces: http://ccras.nic.in/content/important-medicinal-facts-about-changeri-oxalis-corniculata-l

Medicinal Uses of Oxalis (Wood Sorrel): Gardens Ablaze: http://www.gardensablaze.com/HerbOxalisMed.htm

Oxalis: Atlas of Florida Plants: https://florida.plantatlas.usf.edu/Genus.aspx?id=876

Oxalis acetosella: Plants for a Future: https://pfaf.org/user/plant.aspx?latinname=Oxalis+acetosella

Oxalis corniculata: Always Ayurveda: https://www.alwaysayurveda.com/oxalis-corniculata/

Oxalis corniculata: Florida Native Plant Society: https://www.fnps.org/plants/plant/oxalis-corniculata

Oxalis corniculata: Plants for a Future: https://pfaf.org/user/plant.aspx?LatinName=Oxalis+corniculata

Oxalis corniculata: Useful Tropical Plants: http://tropical.theferns.info/viewtropical.php?id=Oxalis+corniculata

Oxalis- How to Drown Your Sorrels: Eat The Weeds: http://www.eattheweeds.com/oxalis-how-to-drown-your-sorrels/

Oxalis or Wood Sorrel: Julia’s Edible Weeds: http://www.juliasedibleweeds.com/general/oxalis-wood-sorrel/

Oxalis stricta: Ladybird Johnson Wildflower Center: https://www.wildflower.org/plants/result.php?id_plant=OXST

Sorrel, Wood: A Modern Herbal: https://botanical.com/botanical/mgmh/s/sorwoo68.html

Wood Sorrel: Natural Medicinal Herbs: http://www.naturalmedicinalherbs.net/herbs/o/oxalis-acetosella=wood-sorrel.php

Wood Sorrel: WebMD: https://www.webmd.com/vitamins/ai/ingredientmono-228/wood-sorrel

Wood Sorrel: Wild Edible: https://www.wildedible.com/wild-food-guide/wood-sorrel

Wood Sorrel: Wild Food UK: https://www.wildfooduk.com/edible-wild-plants/wood-sorrel/

Wood Sorrel- A Nutritious Edible Weed: Dengarden: https://dengarden.com/gardening/oxalis

Wood Sorrel (Cu Jiang Cao): White Rabbit Institute of Healing: https://www.whiterabbitinstituteofhealing.com/herbs/wood-sorrel/

Wood Sorrel- Oxalis stricta: Edible Wild Food: https://www.ediblewildfood.com/wood-sorrel.aspx

Yellow Sorrel: Natural Medicinal Herbs: http://www.naturalmedicinalherbs.net/herbs/o/oxalis-corniculata=yellow-sorrel.php

Wild Herb Pesto

     As many of you may know, I am very much an advocate for wildcrafting and using herbs as both food and medicine. One of my favorite ways to incorporate wild greens into my diet is with pesto. Pesto is such a great sauce/spread. I use it on sandwiches, in pasta dishes, and even mix it with hummus or sour cream to make a tasty dip for vegetables and chips. Even better, pesto is so easy to make. All you absolutely need are greens and olive oil. You can leave out the cheese if you are vegan, or the nuts if you have an allergy. It's great!

     Just be very careful when harvesting your wild greens. A few good rules to remember is to harvest only 100 feet (or more) from roadways to avoid contamination from road run-off. Make sure to harvest only in areas that are not treated with herbicides and/or pesticides. Also be careful to not harvest from waste areas (many of these plants have a tendency to take in the harmful chemicals and minerals from these areas). Make sure that you thoroughly wash these plants before using them to avoid bacterial contamination, this is also important if you are harvesting plants that grow shorter than a dog's leg. I also follow the Native American harvesting tradition of only harvesting ¼ of the plants you encounter. You leave ¼ for the animals to eat, ¼ for the next wildcrafter/forager who comes along, and ¼ to grow and continue the population. And the most important rule of all, be 100% sure of what you are harvesting. If you are 99.99% sure, do not harvest. There are a great number of look-alikes that can be toxic, so please please be sure of your plant before consuming it.

Wild Herb Pesto

2 cups Herb (or herbs) of your choice

2 cloves garlic

¼ cup pine nuts (or cashews)

2/3 cups extra virgin olive oil

½ cup grated parmesan cheese

salt and pepper to taste

Instructions:

Combine herbs, garlic, and pine nuts in a food processor and pulse until roughly chopped. Add in 1/3 cup of the olive oil and process until smooth. Stir in remaining olive oil, cheese, and seasonings. Enjoy!

*For more of a traditional pesto flavor, use 1 cup of basil and 1 cup of wild herbs. I also like to use tulsi (holy basil) occasionally for an added health boost.

*Feel free to play with the amount of olive oil you use for different textures and flavor.

10 Herbs to experiment with:

• Stinging Nettle Urtica dioica is notorious for it's sting. If you encounter it in it's raw form you'll know exactly why. However, once cooked or dried, nettles loose their sting and can be quite tasty, not to mention nutritious. Nutritionally, it's a great source of vitamins A, C, and D as well as iron, calcium, and magnesium. Medicinally, nettles are used to treat hay fever and similar allergies throughout the world. Because of the sting, this is one green you definitely want to blanch or dry before using in recipes.

• Spanish Needle Bidens Alba is one of the most under-appreciated plants in North America. It's also one of the most prolific. Everywhere you look, especially here in Central Florida, you can find it. The young leaves and flowers are edible, but the whole plant is used medicinally. If you are using the leaves for pesto, you really want to blanch them first. Nutritionally, bidens leaves are very similar to spinach and packed with lots of vitamins and minerals. Medicinally, they are very useful for upper respiratory conditions. For more information on how bidens is used medicinally, you can find a previous post of mine here.

• Purslane Portulaca oleracea is the most nutritionally jam packed green on earth. It contains more omega 3 fatty acids than any other plant known. It's also full of vitamins A, B, C, and E, beta carotene, magnesium, calcium, folate, lithium, iron, and protein. It's also a powerhouse of medicinal benefits. For more information on how purslane is used medicinally, you can find a previous post of mine here. You can use the leaves and stems for the pesto.

• Red Clover Trifolium pratense is in the legume (bean) family and the leaves have a slight bean flavor. The flowers are even more tasty and are supposedly the most tasty of any of the clover flowers (I haven't personally tried all of them yet, but so far it's winning for me). Nutritionally, red clover is full of nutrients including vitamins A, B, and C, zinc, calcium, magnesium, manganese, and potassium. Medicinally, red clover is one of the best herbs for women as it helps to balance the female hormones. It's also a great aid in helping to prevent cancers of all types.

• Peppergrass Lepidium virginicum is quite peppery in taste, almost like a very mild horseradish. The seeds can be used to flavor foods like pepper, the root can be used similarly to horseradish, but the leaves are delicious raw. Nutritionally, the leaves are a good source of vitamins A and C. Medicinally, this plant is great for the kidneys and has been used, traditionally, to treat asthma. This is one of the few plants that actually have no known dangerous look-alikes.

• Chickweed Stellaria media is one of the earliest spring greens that show up in the eastern portion of the United States. Nutritionally, it's full of calcium, magnesium, potassiom, and quite a few other nutrients. Medicinally, this is one of the most amazing little herbs for your lymphatic system. You can use the leaves, flowers, and stems in this recipe.

• Dollarweed Hydrocotyle bonariensis (also known as pennywort) tastes like carrot tops, or a bit like celery. It's a common weed in Florida that drives most lawn-owners crazy. Not only does it like lawns, but it also really loves to get it's feet wet, which means that you'll find it at the edges of rivers, streams, and lakes. You can also find it marshy areas. You can eat it raw, but you can also pickle/ferment it to make a “kraut” similar to sauerkraut. Dollarweed is often confused for Gotu Kola, which is a close cousin and has similar medicinal and nutritional benefits. Nutritionally, dollarweed is a decent source of minerals as well as B vitamins. Medicinally they are great for lowering blood pressure. Use only the leaves for this recipe.

• Nasturtium Tropaeolum spp.may not be native to Florida, and may not be found in the wild, but my mother got me addicted to growing these tasty treats as a young girl. She used the excuse that for every flower I picked, two more would bloom, but I think it had more to do with the fact that we both loved to eat them in our salads. The whole plant is edible, and nasturtium flowers are one of the most recognizable, edible flowers on the market in America. The whole plant tastes peppery and you can use the flowers and leaves fairly interchangeably, but you can also pickle the seeds to add a little pop to your salads. There is only one warning associated with eating this plant, and it's a common one. Nasturtiums contain oxalic acid which can cause health issues when consumed in abundance. For that to happen, you'd need to eat several pounds of the leaves in one sitting, but the warning is there none-the-less. Nutritionally, nasturtium leaves and flowers are packed full of vitamin C and iron. Medicinally, nasturtium leaves are antibiotic, and this property is strongest just before the plant blooms. I use both the flowers and leaves for this recipe.

• Watercress Nasturtium officinale has been eaten by humans for our entire history, and one of the oldest to be cultivated. You can still find it in quite a few grocery stores today. Nutritionally, it is loaded with vitamins A and C, and contains significant amounts of iron, calcium, and folic acid. Medicinally it is loaded down with benefits as well. The vikings considered it THE food to eat in the spring because it helped to flush the body of all the built up chemicals that come from existing solely on meat throughout the harsh winters. Just avoid this tasty green during pregnancy.

• Wood Sorrel Oxalis spp. can be found everywhere in the world, except at the North and South poles. There are around 850 different species and they are all edible. Oxalis leaves taste a little sour, reminiscent of a very, very mild rhubarb. You can eat every part of this plant, but I do need to caution you about over-eating it. Oxalis contains oxalic acid which can cause health issues when consumed in abundance. For that to happen, you'd need to eat several pounds of the leaves in one sitting, but the warning is there none-the-less. Nutritionally, oxalis is high in vitamin C, iron, and zinc. Medicinally it's great for reducing fever, increasing appetite, and it happens to be a diuretic. For this recipe, I use the leaves, but the tubers are eaten all throughout Eastern Europe and South America.

I hope you enjoy making this pesto and have fun gathering your herbs! If you have any questions or comments, please leave them below!

Resources:

(if you can't tell, I'm a Green Deane fan)

Eat the Weeds : Chickweed Chic : http://www.eattheweeds.com/chickweed-connoisseurs-2/comment-page-1/

Eat the Weeds : Oxalis How to Drown Your Sorrels : http://www.eattheweeds.com/oxalis-how-to-drown-your-sorrels/

Eat the Weeds : Nasturtiums Natures Nose Nabber : http://www.eattheweeds.com/nasturtiums-natures-nose-nabber/

Eat the Weeds : Pennyworts Making Sense : http://www.eattheweeds.com/a-pennywort-for-your-thoughts-2/

Eat the Weeds : Peppergrass Potent Pipsqueak : http://www.eattheweeds.com/peppergrass-potent-pipsqueak/

Eat the Weeds : Purslane Any Portulaca in a Storm : http://www.eattheweeds.com/purslane-omega-3-fatty-weed/

Eat the Weeds : Spanish Needle Pitchfork Weed : http://www.eattheweeds.com/spanish-needles-pitchfork-weed/

Eat the Weeds : Stinging Nettles : http://www.eattheweeds.com/urtica-chamaedryoides-nettle-knowledge-2/

Kansas City Star : Not Just Pretty : http://www.kansascity.com/living/liv-columns-blogs/chow-town/article326554/Not-just-pretty-edible-flowers-pack-nutritional-punch.html

Mom Prepares : Red Clover and Edible Plant that Packs a Punch : http://momprepares.com/red-clover-an-edible-plant-that-packs-a-punch/

Plant Care Today : Backyard Weeds You Can Eat : https://plantcaretoday.com/backyard-weeds-you-can-eat-with-health-benefits.html