Common Name: Lilac Oxalis

General Information

Oxalis debilis is a perennial plant growing from a bulb; it produces a cluster of leaves and flowering stems about 15cm tall. The bulb also produces many small bulbs around its base and a fleshy, contractile root that can pull the bulb deeper into the soil.
The plant is sometimes harvested from the wild for its edible leaves, flowers and root.

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

S. America - Brazil, Paraguay, Peru, Colombia, Venezuela, the Guyanas; C. America - Panama to Guatemala.

Habitat

Moist, shady places at elevations of 45 - 1,200 metres in Jamaica[].

Properties

Weed Potential	Yes
Edibility Rating
Habit	Perennial
Height	0.15 m
Pollinators	Insects
Cultivation Status	Ornamental, Wild

Cultivation Details

Oxalis debilis is native to tropical regions but has spread through cultivation and become naturalized in many other regions including warmer areas of the temperate zone.
Easily grown in a sandy soil in a warm dry position[].
Oxalis debilis is often grown as an ornamental. It has spread from cultivation and become naturalized in many locations outside its native range. The plant spreads especially by means of the many small bulbs produced around the base of the mother bulb which are easily detatched from the parent plant. The plant is deemed invasive in many tropical countries and, even though it is a tropical plant, it has also become naturalized in warmer areas of the temperate zone such as southwest Europe[].

Edible Uses

Leaves and leafstalks - raw or cooked[]. The acid-flavoured leaves are used as a seasoning with a flavour similar to tamarind (Tamarindus indica)[]. .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[, ].

Medicinal

None known

Other Uses

None known

Propagation

Seed - best sown as soon as ripe. Prick out the seedlings into individual pots when they are large enough to handle and plant them out when large enough.
Division, preferably when the plant is doemant. Very easy, 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.

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