Wood sorrel (genus Oxalis) is a small, sour little plant you’ll find in shady lawns, forests, and garden beds in spring. It has three heart-shaped leaflets that fold at night or in bright sun, tiny five-petaled flowers (often yellow, white or pink), and a sharp lemony taste caused by natural oxalic acid. That tart flavor makes it fun to use in the kitchen—but a few safety rules matter.
Look for trifoliate leaves that look like miniature clover but with heart-shaped leaflets. The stem is thin and often reddish; flowers sit on short stalks. If you bite a leaf you’ll taste sour, tangy lemon. Seed pods are long and thin and can pop open, scattering seeds. Common types include Oxalis acetosella and Oxalis stricta. If you’re unsure, compare pictures from a trusted field guide before you eat anything.
Watch for lookalikes: some clovers and young shamrocks look similar, but clover leaves are more rounded and lack the distinct heart shape. Never eat plants unless you’re confident in ID.
Wood sorrel brightens salads, soups, sauces, and cocktails with a fresh, sour edge. Use it raw as a garnish or mix it into greens—start with small amounts so the tartness doesn’t overpower. You can make a simple sorrel sauce by blending leaves with a little olive oil, salt, and garlic, or steep the leaves briefly for a lemony herbal tea.
Keep portions modest. Wood sorrel contains oxalic acid, which can bind minerals and irritate kidneys in large amounts. People with a history of kidney stones, gout, or on certain medications should avoid eating lots of high-oxalate plants. Pregnant or breastfeeding people should check with a healthcare provider before using it medicinally.
To store fresh leaves, rinse gently and pat dry, then use within 2–3 days in the fridge. You can freeze sorrel blended with a little water or oil in ice cube trays for later sauces. Drying removes much of the fresh sourness, so dried sorrel isn’t a great substitute for fresh in most recipes.
Foragers: harvest sparingly and never from roadsides, industrial sites, or areas treated with pesticides. Take only what you’ll use and leave enough for wildlife and plant regeneration.
Growing sorrel is easy if you want a steady supply—plant in light shade with well-drained, slightly acidic soil. It spreads by seeds and bulbs, so give it space or contain it in a pot if you don’t want it to take over.
Simple tip: add a few leaves to potato salad or mix into a yogurt dip for a quick, bright lift. Start small, taste, then add more. That sour snap is what makes wood sorrel useful—when used wisely.
