Creeping Wood Sorrel

Description

Creeping Wood Sorrel (Oxalis corniculata) belongs to the Oxalidaceae family and is native to Europe. It thrives in Gardens, Orchards, Walls, Cracks environments across regions including Italy, France, Spain, Germany, UK.

Botanically, Creeping Wood Sorrel is acidic lemon leaves. Flowers salad decoration. Small amounts condiment.. It is also known locally as Acedella.

The edible parts include Leaves, Flowers, Fruits. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, August, July, June, March, May and September.

Nutritionally, Creeping Wood Sorrel stands out for its Vitamin C (30.0mg, 33% DV), Vitamin K (30.0mg, 25% DV) and Vitamin A (50.0mg, 6% DV). It also provides 1.5g protein and 1.5g dietary fiber per 100g serving.

In the kitchen, Creeping Wood Sorrel offers a Lemon acidic flavor profile. Raw little decoration. Common culinary applications include little salad, decoration. Popular preparations include Acidic salad, Sauteed greens with garlic, Wild green pesto, Leafy green soup.

For storage, fresh 1d.

Safety note: HIGH oxalates do not eat large amounts. Antinutrient content is hIGH oxalates. Safe lookalike species include Clover. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect creeping wood sorrel during Mar, Apr, May, Jun, Jul, Aug and Sep. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically gardens, orchards, walls, cracks. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued creeping wood sorrel as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, creeping wood sorrel pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

little salad, decoration

Storage

Fresh 1d

Recipes

• Acidic salad
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Wild winter pesto made from Creeping Wood Sorrel
• Traditional Creeping Wood Sorrel soup
• Creeping Wood Sorrel and potato frittata

Where It Grows