Can Humans Eat Oxalis? What You Need to Know About Wood Sorrel

October 4, 2025 •

3 min read

Multiple studies have shown that species within the Oxalis genus are edible and contain valuable nutrients like Vitamin C, though they are also rich in oxalic acid. This tangy plant, often considered a weed, raises the important question: Can humans eat Oxalis safely?

Quick Summary

The plant Oxalis (wood sorrel) is edible in moderation, offering a tangy, lemony flavor. It contains oxalic acid, so excessive consumption is not recommended, especially for individuals with certain health conditions. Proper identification is crucial to avoid misidentifying with toxic plants. Both leaves and flowers can be added to salads or used to make tea.

Key Points

Edible in Moderation: Humans can eat many Oxalis species (wood sorrel) in small quantities, not in excess.
Contains Oxalic Acid: The plant's tangy flavor comes from oxalic acid, which can be harmful in large doses.
Identify Correctly: Distinguish Oxalis (heart-shaped leaves) from true clover (Trifolium) before consuming.
Nutrient-Rich: Oxalis contains Vitamin C, antioxidants, and minerals like potassium, calcium, and magnesium.
Use in Many Ways: Edible parts include leaves, stems, flowers, and some tubers, which can be used in salads, teas, and as seasoning.
Caution for Health Conditions: Individuals with a history of gout, rheumatism, or kidney stones should limit or avoid oxalis consumption.
Forage Safely: Only harvest from clean areas free of pesticides and chemicals.

Understanding Oxalis: Edible Herb or Common Weed?

Oxalis, commonly known as wood sorrel or sourgrass, is a perennial plant frequently found in lawns, gardens, and woodlands across the globe. While many gardeners consider it a pesky weed due to its aggressive growth and fast-spreading nature, foragers have long valued it for its distinct, refreshing flavor. However, the edibility of this plant is directly tied to its chemical composition, particularly its concentration of oxalic acid.

The Role of Oxalic Acid

The tangy, tart taste of oxalis is a result of oxalic acid, an organic compound found in many common vegetables like spinach, rhubarb, and broccoli. While safe in small quantities, consuming too much oxalic acid can interfere with the body's ability to absorb calcium and may lead to health issues. For this reason, moderation is key when incorporating oxalis into your diet. Individuals with a history of gout, rheumatism, or kidney stones should be particularly cautious or avoid consumption altogether.

Identifying Oxalis vs. Clover

Before consuming any wild plant, correct identification is paramount. Oxalis is often mistaken for clover (Trifolium) due to its three-part leaves. However, several key differences make identification straightforward:


Feature	Oxalis (Wood Sorrel)	Clover (Trifolium species)
Leaflets	Heart-shaped or triangular leaflets.	Oval-shaped leaflets.
Leaf Fold	Often fold up at night or in low light.	Do not have the same distinctive folding pattern.
Flowers	Five-petaled flowers, typically yellow, pink, or white.	Small, rounded clusters of flowers, usually white or pink.
Taste	Distinctive tangy, sour, or lemony flavor.	No pronounced lemony flavor.
Seed Pods	Explosive, cucumber-like seed pods.	Smaller seed pods that do not explode.

Edible Parts and Preparation

All parts of most oxalis species are considered edible when consumed in moderation, including the leaves, stems, flowers, and seed pods. The tubers of some species, like the oca (Oxalis tuberosa), are also edible.

Culinary uses include:

Salads: Fresh leaves and flowers add a bright, lemony garnish and flavor to salads.
Teas and Drinks: A refreshing tea can be brewed by steeping fresh leaves in hot water. The leaves can also be used to make a lemonade-like drink.
Sauces and Seasoning: The tangy leaves can be used in sauces or as a seasoning for fish and poultry.
Cooked Greens: The leaves can be cooked with other greens, which can help reduce the oxalic acid content, though cooking does not eliminate it entirely.
Trailside Snack: Foragers often enjoy the leaves and stems raw as a thirst-quenching snack.

Safety Precautions for Foraging Oxalis

Positive Identification: Always be 100% certain of your identification. Use multiple resources and cross-reference features like leaf shape, flower type, and taste.
Moderate Consumption: As with any food high in oxalates, consume oxalis in moderation. An excessive amount could cause stomach upset or other health complications.
Cleanliness: Only forage from clean, unpolluted areas. Avoid plants growing near roadsides, industrial areas, or where chemical herbicides may have been sprayed.
Avoid Misidentification: Never confuse oxalis with clover or other trifoliate plants without confirming all identifying features. Some poisonous plants have similar appearances.
Pre-existing Conditions: If you have health conditions such as kidney stones, gout, or rheumatism, or are pregnant, consult a healthcare professional before consuming plants high in oxalic acid.

Nutritional and Medicinal Benefits

Beyond its flavor, oxalis offers several nutritional benefits. It is notably high in Vitamin C, making it a valuable antiscorbutic (prevents scurvy). Some varieties also contain antioxidants, essential amino acids, and minerals such as potassium and calcium. In traditional medicine, it has been used for various ailments, including fevers, digestive issues, and skin conditions. For instance, a poultice made from the plant was historically used to treat swellings and burns.

Conclusion: A Tangy Treat in Moderation

So, can humans eat oxalis? The answer is a clear yes, but with a firm emphasis on moderation. This common plant, often overlooked as a simple weed, is a flavorful and nutritious wild edible, offering a pleasant lemony zest. Foraging for oxalis can be a rewarding experience, provided that foragers prioritize correct identification and understand the health implications of its oxalic acid content. As with any wild food, consume only from clean sources and in small quantities to fully enjoy its unique taste and benefits. For those seeking additional information on plant identification, consulting reliable resources such as university extension websites is always recommended.

Reference: Foraging for Wild Edibles

Frequently Asked Questions

All parts of most oxalis species are edible in moderation, including the leaves, stems, flowers, and seed pods. Some species, like oca, also have edible tubers.

Yes, wood sorrel is a common name for many plants in the Oxalis genus. Other common names include sourgrass and false shamrock.

Oxalic acid is an organic compound that gives oxalis its sour taste. In large quantities, it can interfere with calcium absorption and may contribute to health issues, particularly for people with a history of kidney stones.

Oxalis has distinctive heart-shaped leaves, while clover leaves are oval. Oxalis also typically has five-petaled yellow, pink, or white flowers, whereas clover has rounded flower clusters, usually white or pink.

Oxalis is safe in small, moderate quantities. As with spinach or rhubarb, you should not consume large amounts in a single sitting. For most people, a handful or two in a salad is fine.

No, it is not recommended to feed oxalis to pets. All parts of the plant are considered toxic to animals like cats, dogs, and horses, as they are more susceptible to oxalic acid poisoning.

Oxalis leaves and flowers can be added to salads for a lemony flavor, used to make a refreshing tea, or incorporated into sauces for fish and chicken. They can also be used as a thirst-quenching trailside snack.