crimson woodsorrel

Notes:

All parts of the plant are edible, with a distinct tangy flavor (as is common in all plants in the genus Oxalis). A characteristic of members of this genus is that they contain oxalic acid (whose name references the genus), giving the leaves and flowers a sour taste which can make them refreshing to chew. In very large amounts, oxalic acid may be considered slightly toxic, interfering with proper digestion and kidney function. It should be noted, however, that oxalic acid is also present in more commonly consumed foods such as spinach, broccoli, brussel sprouts, grapefruit, chives, and rhubarb, among many others.