Wood Sorrel Edible Wild Plant
Wood Sorrel aka woodsorrel is found virtually worldwide and is very easy to identify. This makes Wood Sorrel an excellent wild edible that is worth learning.
The Wood Sorrel is identified by its clover-like leaves, which are arranged alternately on the stem. Wood Sorrel comes in a number of different species. Wood Sorrel can be distinguished from clover by the size of the leaves. Wood Sorrel leaves are much bigger than clover.
The smell of Wood Sorrel is non-existent but the taste has a bit of a lemony taste and is high in Vitamin C. The leaves, flowers, green seed pods, and roots are all edible, raw or cooked. It is best used more as a seasoning or side dish rather than as a straight up main course.
You can also grind it into a powder and use it with sugar to make a lemon-aid drink or boil it in water to make tea.
WARNING:
Wood sorrels do contain elevated amounts of potassium oxalate and oxalic acid and should be avoided by people with kidney disease, kidney stones, rheumatoid arthritis, or gout. If consumed in large quantities it can have negative health effects, both long-term and short-term. So as I have stated, don't make this your main course. Use it as dressing or an occasional side dish. Cooking stops many of the negative side effects.
The Wood Sorrel is identified by its clover-like leaves, which are arranged alternately on the stem. Wood Sorrel comes in a number of different species. Wood Sorrel can be distinguished from clover by the size of the leaves. Wood Sorrel leaves are much bigger than clover.
The smell of Wood Sorrel is non-existent but the taste has a bit of a lemony taste and is high in Vitamin C. The leaves, flowers, green seed pods, and roots are all edible, raw or cooked. It is best used more as a seasoning or side dish rather than as a straight up main course.
You can also grind it into a powder and use it with sugar to make a lemon-aid drink or boil it in water to make tea.
WARNING:
Wood sorrels do contain elevated amounts of potassium oxalate and oxalic acid and should be avoided by people with kidney disease, kidney stones, rheumatoid arthritis, or gout. If consumed in large quantities it can have negative health effects, both long-term and short-term. So as I have stated, don't make this your main course. Use it as dressing or an occasional side dish. Cooking stops many of the negative side effects.
