Though not my favorite plant, Oxalis is actually quite tasty. It has a tangy, tart, lemony taste that goes very well with many foods, especially salads and fish.  If ever you want to wow your friends on a camping trip, locate some Oxalis and add it to whatever the fare for the day is.  Use the leaves fresh in salads or beans, or chop and sprinkle on fish over the fire for a unique lemony taste that will draw raves (get rid of the tough stems first, though).  The plant does contain Oxalic Acid, but if you just use it as a compliment to the main meal or an addition to a side dish, this plant is perfectly safe for ingestion, and when cooked, the Oxalic Acid is much reduced anyway. At home, use Oxalis in place of lemon for a subtly different taste. Add to sauces, soups, salads, greens, beans, or peas for a refreshing spark.

SUMMER SOUP:

For a delicious cold soup in summer, harvest 1 cup of fresh Oxalis leaves and chop a few large green onions or one small red, white, or yellow onion.  Boil in one quart of water for 7 minutes or so - just until tender.  Add salt and pepper to taste.  Mix well and refrigerate for about 4 hours.  Add a spoonful of sour cream at serving time, and add an Oxalis bloom for color, and you have a free, refreshing, lemony tasting, nutritious summer soup!

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