Wood sorrel

Oxalis acetosella

leaf

Small trefoil leaves with a sharp green-apple taste, a pinch in a salad or on fish.

Origin

Forests of Europe and Asia

Where to find it

In carpets in damp beech and conifer woods; in Scandinavia, New Nordic cuisine has made it a must.

Season (United States)

March to June

Preparation

A pinch, not a bowlful: it is very rich in oxalates. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllWhat slows things down Oxalates

Did you know?

It is called “cuckoo's bread”: it blooms when the cuckoo returns.