Common Name:

General Information

Oxalis barrelieri is an erect branched herb, often woody at the base and densely leafy from the base, growing 15 - 60cm tall[].
The plant is harvested from the wild for local use as a food.

Known Hazards

The leaves contain oxalic acid, which gives them their sharp flavour. Perfectly all right in small quantities, the leaves should not be eaten in large amounts since oxalic acid can bind up the body's supply of calcium leading to nutritional deficiency. The quantity of oxalic acid will be reduced if the leaves are cooked. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[].

Botanical References

Range

Northern S. America - central and northern Brazil, Bolivia, Peru, Ecuador, Colombia, Venezuela, the Guyanas, through Mesoamerica to southern Mexico

Habitat

In forest clearings, also a weed of roadsides and cultivated ground; at elevations from 900 - 1,220 metres[]

Properties

Edibility Rating
Habit	Perennial
Height	0.45 m
Pollinators	Insects
Cultivation Status	Wild

Cultivation Details

Not known

Edible Uses

Leaves - raw or cooked[]. An acid flavour[]. Use in moderation, see notes at top of sheet,

Medicinal

None known

Other Uses

None known

Propagation

Seed -

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