How much wood sorrel is safe to eat? Your complete safety guide

January 5, 2026 •

3 min read

Wood sorrel, with its characteristic heart-shaped leaves and lemony tang, is a popular wild edible. All parts of the plant, including the leaves, flowers, and seed pods, are edible in moderation. The primary concern regarding how much wood sorrel is safe to eat stems from its high concentration of oxalic acid.

Quick Summary

This guide provides detailed information on the safety of eating wood sorrel. It discusses the levels of oxalic acid, outlines potential risks, and gives clear recommendations for moderate consumption. Cooking methods and individual health considerations are also covered.

Key Points

Moderate consumption: Wood sorrel is safe to eat in small, moderate amounts, such as a handful of leaves as a garnish.
High oxalic acid content: The plant contains oxalic acid, which gives it a sour taste but can be harmful in very large quantities.
At-risk individuals: People with a history of kidney stones, kidney disease, gout, or rheumatism should avoid wood sorrel entirely.
Cooking reduces risk: Cooking can reduce the amount of soluble oxalic acid in wood sorrel, making it safer for larger portions.
Pair with calcium: Eating wood sorrel with calcium-rich foods can help neutralize the effects of oxalic acid.
Crucial identification: Always be certain of the plant's identity before eating; avoid confusion with potentially harmful look-alikes.
Symptoms of overconsumption: Excessive intake can cause gastrointestinal issues, nausea, and in rare cases, kidney damage.
Treat as a garnish: It is best used as a tangy addition to dishes rather than a main vegetable.

The Oxalic Acid in Wood Sorrel

Wood sorrel contains oxalic acid, a naturally occurring compound that is also found in many common vegetables like spinach, rhubarb, and broccoli. It is this compound that gives wood sorrel its distinctive sour, tart, or "lemony" flavor. The risk associated with oxalic acid is that it can bind with calcium in the body, which can inhibit mineral absorption and, in large quantities, contribute to the formation of calcium oxalate crystals. While a healthy person's body can process and excrete small amounts, excessive intake can lead to health issues.

How Much Oxalic Acid is a Concern?

The lethal oral dose of oxalic acid is estimated to be between 15 and 30 grams for an adult. In one study, a species of wood sorrel was found to contain approximately 22.42mg/g of oxalic acid (fresh weight). To put this into perspective, an otherwise healthy person would need to consume several pounds of raw wood sorrel to experience serious ill effects. However, this is a very large amount and far more than a person would reasonably consume in a single sitting. The real danger lies in chronic, excessive intake, particularly for those with pre-existing health conditions.

Recommendations for Safe Wood Sorrel Consumption

To enjoy wood sorrel safely, follow these guidelines:

Moderation is key: Consider wood sorrel a flavorful garnish or an accent to a dish rather than a main ingredient. A handful of leaves in a salad or as a topping is generally considered safe for healthy individuals.
Cook if consuming larger amounts: Cooking wood sorrel can reduce the concentration of soluble oxalic acid, making it safer to consume in larger quantities. You can also blanch the leaves and discard the water.
Pair with calcium-rich foods: Combining wood sorrel with calcium-rich foods, such as dairy products, can help bind the oxalic acid and reduce its absorption by the body. For example, sprinkling wood sorrel on a dish with cheese can be an effective strategy.
Know your health: Individuals with a history of kidney stones, kidney disease, gout, rheumatism, or arthritis should avoid wood sorrel, as they are at a higher risk of complications from oxalic acid.
Identification is crucial: Always be 100% certain of your plant identification before consuming it. While wood sorrel has a distinct heart-shaped leaf, it can sometimes be mistaken for clover, which is not as tasty.

Comparison of Oxalate Content

It is helpful to compare the oxalic acid content of wood sorrel with other common foods to understand its place in a healthy diet. Many foods we regularly eat contain this compound, and most people consume them without any issues. The table below provides a comparison of approximate oxalic acid content in fresh weight.


Food Item	Approximate Oxalic Acid Content (mg/g)	Notes
Wood Sorrel	~22.42	Content can vary by species and maturity.
Spinach	~11.24	A widely consumed vegetable with high oxalate content.
Rhubarb	High concentration	Famous for its high oxalate content, especially in the leaves.
Broccoli	Moderate concentration	A common source of dietary oxalic acid.
Beet Greens	High concentration	Contain significant levels of oxalic acid.

Potential Symptoms of Oxalic Acid Poisoning

While it is highly unlikely for a healthy person to consume enough wood sorrel to cause poisoning, it is important to be aware of the symptoms associated with excessive oxalic acid intake. These are often severe and require immediate medical attention.

Gastrointestinal upset, including nausea, diarrhea, and vomiting.
Stomach and intestinal irritation.
Pain in the mouth, tongue, and throat, potentially leading to swelling and difficulty breathing.
Kidney damage due to crystal formation.
In severe cases, seizures and heart problems.

Conclusion

Wood sorrel is a safe and delicious wild edible when consumed in moderation by healthy individuals. Its high concentration of oxalic acid means it should be treated as a flavorful accent rather than a staple food, much like rhubarb. Individuals with specific health conditions, such as a history of kidney stones, should avoid consuming it altogether. For everyone else, enjoying a small handful in a salad or cooking it with calcium-rich foods are excellent ways to appreciate its unique taste without concern. Always ensure proper plant identification and listen to your body, and you can safely enjoy this refreshing wild plant.

For more detailed information on oxalic acid and nutrition, you can consult authoritative sources like the National Institutes of Health.

Frequently Asked Questions

The primary risk is the high concentration of oxalic acid, which can bind to calcium and potentially lead to kidney stone formation in sensitive individuals if consumed in excessively large amounts.

Yes, cooking wood sorrel can help reduce the amount of soluble oxalic acid. For the greatest reduction, blanch the leaves and discard the water.

People with a history of kidney stones, kidney disease, gout, rheumatism, arthritis, or stomach disorders should avoid wood sorrel due to the potential health risks associated with oxalic acid.

For a healthy person, a moderate amount is generally considered a handful of leaves used as a garnish or in a small salad, not as a main component of a meal.

In moderation, wood sorrel is rich in vitamin C and can be used to add a pleasant, lemony flavor to dishes.

Pairing wood sorrel with calcium-rich foods like dairy can help neutralize the oxalic acid. Cooking or blanching is also an effective method.

Symptoms of consuming a toxic dose of oxalic acid can include gastrointestinal irritation, nausea, diarrhea, and pain in the mouth and throat.

Yes, you can eat wood sorrel raw in small quantities, such as a few leaves for flavoring, but large quantities are not recommended, especially when raw.