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Edible parts
- Leaves — sharp sour taste
Recognition
- Small arrow-shaped leaves
- Sour taste from oxalic acid
- Reddish flower spikes in summer
- Grows on poor, acidic soils
Preparation tips
- Small amounts raw in salad — pleasantly sharp
- Soups and sauces
- NOT large amounts: oxalic acid burdens kidneys
- Avoid with kidney stones and rheumatism
Medicinal use
- Vitamin C source
- Refreshing diuretic
Never eat a plant you can't identify with certainty. If in doubt, leave it.
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