View photos of the edible plant, Oxalis pes-caprae (African wood sorrel), profiled in the Wild Edible Series: Arizona.
A passage from Wild Edible Plants of Arizona:
The leaves, flowers, and green seed pods of all Sorrel species are edible. They are best eaten raw (in small to
moderate amounts), added to salads or used as a sandwich garnish for their tart–sour taste.
View photos of the edible plant, Oxalis dillenii (Southern woodsorrel), profiled in the Wild Edible Series: Arizona, Arkansas, Kansas, Louisiana, New Mexico, Oklahoma, and Texas.
A passage from Wild Edible Plants of Texas:
The leaves, flowers, and green seed pods of all Sorrels are also edible. They are best eaten raw – added to salads or used as a sandwich garnish for their tart–sour taste.
View photos of the edible plant Oxalis violacea (Violet wood sorrel), profiled in the Wild Edible Series: Arkansas, Kansas, Oklahoma, and Texas.
Caution: I’ve found the bulbs of Oxalis violacea to be particularly acrid (oxalates). They should be simmered and rinsed prior to consumption.
A passage from Wild Edible Plants of Texas:
Sorrels found in Texas are comprised of three types: A) fibrous lateral roots, B) small bulb roots, and C) larger tuberous roots. The roots from the fibrous types are not particularly edible.
