All parts of the plant are edible, with a distinct tangy flavor (as is common in all plants in the genus Oxalis). The leaves and flowers of the plant are sometimes added to salads for decoration and flavoring. These can also be chewed raw (along with other parts of the plant, but not the root) as a thirst quencher. The green pods are pleasant raw, having a juicy crisp texture and a tartness similar to rhubarb in flavor. The leaves can be used to make a flavored drink that is similar in taste to lemonade, and the whole plant can be brewed as a tisane that has an aroma somewhat like that of cooked green beans. The juices of the plant have been extracted from its greens as a substitute to common vinegar. Oxalis stricta contains large amounts of vitamin c.
Woodlands and meadows of North America and parts of Eurasia.