Creeping Woodsorrel

In late winter or early spring, Creeping Wood Sorrel (Oxalis corniculata) starts to peek out from under the leaf litter in the woods and appear in lawns around Central Florida. A closer look shows three-leaved foliage that brings to mind shamrocks, that symbol of Ireland and St. Patrick's Day, and indeed woodsorrel is in the same genus (Oxalis).

Many people regard yellow woodsorrel as a weed and pull it out, but Oxalis species are actually edible greens. Rich in vitamin C, the leaves and flowers have a slight tang of lemons.  Though the leaves can be eaten raw, they contain oxalic acid and can cause stomach upset and calcium imbalance if eaten in large quantities. Instead, try cooking with it occasionally, using recipes like the ones below. (As always, take great caution when eating plants collected in the wild. Use all available sources to verify the identify of the plant.)

• Wood Sorrel Summer Soup
• Bay Scallops in Wood Sorrel Butter Sauce 
• Wood Sorrel and Sweet Onion Tart Recipe

What's in a Name? The genus name Oxalis comes from the Greek oxus, which means "sour" and references the tangy flavor of the plant. Corniculata means "horned" and refers to the very small stipules at the base of each leaf stalk where it connects to the plant.