Often confused with clovers (fabaceae family), the oxalis genus belongs to the small oxalidaceae family and includes around 800 species of herbaceous plants, present from temperate to tropical regions of the globe. Perennials thanks to their bulbous or rhizomatous roots, some wood sorrels even generate edible tubers, such asOxalis tuberosa, native to the Andean plateaus, also called Peruvian oca or sour truffle.
A few oxalis leaves can transform a meat or fish dish.
With beautiful trifoliate leaves and small white, yellow, mauve or pink flowers, certain varieties of wood sorrels are cultivated and appreciated for their ornamental value (such as the very elegant Oxalis triangularis, with large, angular, purple leaves), while others are considered invasive weeds, such asOxalis acetosella, wood sorrel or cuckoo’s bread, which grows spontaneously everywhere and can spread very quickly. Oxalis leaves and flowers usually open during the day and fold up at night, and their characteristic sour taste is due to the presence of oxalic acid – consume in moderation as it can inhibit calcium absorption.
At the restaurant
A few wood sorrel leaves can transform a meat or fish dish by bringing herbaceous freshness and delicate acidity, chefs know this well. The little green leaf has been on gourmet plates for several years now and still has its effect, both tastefully and visually.
At home
For a wild salad with varied tastes and textures, straight from the garden, mix oxalis (sour), dandelion (bitter), purslane (watery), nasturtium (spicy). And, for pretty recipe ideas, put your nose in Oxalis. Ten ways to prepare it, by Sonia Ezgulian (Éditions de L’Epure, 2000), who suggests slipping it into ricotta ravioli, floating islands, a green juice on marinated salmon or an aioli.