Wood Sorrel

Description

Wood Sorrel (Oxalis acetosella) belongs to the Oxalidaceae family and is native to Europe. It thrives in Damp woodland, Shady forests, Mossy banks environments across regions including All Europe, UK, Germany, Scandinavia, Alps.

Botanically, Wood Sorrel is lemon-flavored clover-like woodland plant. Refreshing in small amounts. Flowers delicate.. It is also known locally as Erba cuculina.

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

Nutritionally, Wood Sorrel stands out for its Vitamin C (35.0mg, 39% 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, Wood Sorrel offers a Fresh lemon flavor profile. Raw small amounts tea. Common culinary applications include raw little, tea, garnish. Popular preparations include Wood sorrel lemon tea, Sauteed greens with garlic, Wild green pesto, Leafy green soup.

For storage, fresh 1d.

Safety note: Moderate oxalates do not eat large quantities. Antinutrient content is hIGH oxalates. Safe lookalike species include Creeping wood sorrel similar. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect wood sorrel during Mar, Apr, May and Jun. 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 damp woodland, shady forests, mossy banks. 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 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, 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

raw little, tea, garnish

Storage

Fresh 1d

Recipes

• Wood sorrel lemon tea
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Wild winter pesto made from Wood Sorrel
• Traditional Wood Sorrel soup
• Wood Sorrel and potato frittata

Where It Grows