Wood sorrel

Tags: Foraging for wild food, Weeds and wild herbs Description: Wood sorrel flowers early in spring and forms white carpets across the forest floor. The leaves look a little like clover leaves, with three lobes. The plant folds its leaves together when the light fades in order to save water. Wood sorrel is a shade plant, which means it is good at making use of smaller amounts of light for its photosynthesis. The plant is also called clover sorrel or sour clover, because the leaves resemble clover and taste sour. What makes the plant sour is the same substance found in rhubarb, called oxalic acid. Use: In small amounts, wood sorrel can be used in food. The sharp, sour taste of the leaves can replace vinegar or lemon juice in salads, and the leaves can bring out the flavour of soups and sauces. The white flowers can also be eaten, and with their lovely violet veins they make a fine addition to the salad bowl, or they can be used as a garnish on cakes and desserts. Because of its high oxalic acid content, one should not eat large amounts of wood sorrel. Habitat type: Forest Edible: Yes Written by: Lærke Stewart, Eteutehilde

Wood sorrel can be picked and eaten as it is. Photo: Gina Wigestrand

Source: Hjelmstad, R. (2012). Medisinplanter i Norge. Gyldendal Norsk Forlag AS

Cover photo: Hilde Grøtte

Text Hilde Grøtte and Lærke Søndergaard Stewart

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