Wood sorrels are found throughout North America, although you might be most familiar with the common wood sorrel, Oxalis stricta. O. stricta is fond of creeping around shady gardens and hiding out beneath your porch. It is beloved for the lemony tang of its edible leaves and crunchy green pods, although all of its aboveground parts are edible. While wood sorrel shines in many recipes, today we will be exploring some simple uses for this delightfully sour plant. Stay tuned for more recipes!
There are many different varieties of wood sorrel across North America. Please be certain that you have a wood sorrel species before eating it.
Wood sorrel gets its characteristic tang from oxalic acid. Oxalic acid is present in many common foods such as spinach and chocolate, however, some people who are prone to kidney stones might want to limit their consumption of wood sorrel due to its oxalic acid levels.
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