Herbs of the Field - Wood Sorrel
Wood Sorrel, sometimes called sourgrass, belongs to the genus Oxalis, is a “weed” found in most of North America. Wood sorrel looks similar to White clover and can often be mis-identified. Wood sorrel gets its name because it has a sour taste due to its oxalic acid content, similar to spinach and broccoli. Wood sorrel is rich in vitamin C and historically was used to treat scurvy, fevers, urinary infections, mouth sores, nausea, and sore throats. The roots have been harvested and eaten like potatoes are due to their high protein and antioxidant contents. In addition, Wood sorrel is a good source of amino acid, fiber, and magnesium which many are very low in.
Medicinally, Wood sorrel has been used to soothe the stomach. Topically it can cool the skin as an astringent. Internally, can be used as a diuretic. Some believe Wood sorrel can be used in the treatment of cancer because it does cleanse the blood of toxins. In addition, Wood sorrel has shown consumption helps protect against cardiovascular disease, reduces risk for cancer, helps with asthma symptoms, slows cognitive decline, and prevents blood clots.
Identification: Leaves are compound, palmately shaped, and get grow up to 1 inch in width. Each of the three leaflets are heart-shaped with a midvein crease reminding you of a paper heart folded. The common color is green however they can be seen as purple or burgundy. The plant can grow up to 15 inches tall, but most are between 8 and 9 inches tall. The flowers are white or yellow with five-petals. The color of the petals are pink or violet. The flowers show between spring and fall unless in the south, then they can bloom all year. The fruit, are the seeds of the plant and look similar to tiny okra pods, which are about ¾ inch long, and contains 10 seeds each. These pods grow upright from the stalk. When ripe, the seed pods explore releasing their seeds several feet into the air!
Harvesting: All parts of the plant are consumable; leaves, flowers, roots, seed pods. Found in the shadier parts of the yard, garden or park (don’t use in treated areas). Carefully pulled the plant from the ground by the roots. Or if wanting the plant to continue to grow, just trim leaves and stems for consumption.
Usage: Can be eaten raw in a salad or cooked to compliment other dishes like soups and stews. Has a tart taste, lemon-like. Steep for a tea or drink much like a lemonade. Use as a diuretic or astringent.
Cautions: Those with gout, rheumatism, or kidney stones may not want to consume because of the oxalic acid (potassium oxalate). Check with doctor if pregnant or nursing.