Oxalis debilis corymbosa (DC.) Lourteig.
Oxalis martiana Zucc.
Common Name: Lilac Oxalis
Lilac oxalis is a perennial plant growing about 15cm tall.
The plant is sometimes harvested from the wild for its edible leaves, flowers and root.
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[
Northern S. America northwards to the Caribbean and through Central America to Florida.
Moist, shady places at elevations of 45 - 1,200 metres in Jamaica[
Easily grown in a sandy soil in a warm dry position[
Leaves and leafstalks - raw or cooked[
]. Use in moderation, see notes at top of sheet.
Flowers - raw. A pleasant acid flavour, they make an ornamental addition to a mixed salad[
Root - raw. Sweet, crisp and succulent[
Seed - best sown as soon as ripe in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in late spring or early summer.
Division in spring. Larger divisions can be planted out direct into their permanent positions. We have found that it is better to pot up the smaller divisions and grow them on in light shade in a cold frame until they are well established before planting them out in late spring or early summer.
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