Wood Sorrel
Oxalis acetosella — Oxalidaceae
Italiano: Acetosella dei boschi — Erba cuculina
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.
🌿 Foraging Tips
🍳 Recipe: Wood sorrel lemon tea
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
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
