ALAINN: “BEAUTIFUL, FINE, LOVELY”. (IRISH) OLD IRISH ÁLAIND‎

Pay what you will in our digital Shop. We have removed prices from all our non-personalized digital products. – Love, Kitty
Prefer FREE access to ALL digital products? Want to support the disclosure library? Become a Supporting Member Today.

(Oxalis europaea)

Annual/Perennial
O. stricta. Auct. non L.
Common Name Latin Name Plant Family
Oxalis europaea
Oxalidaceae

None known

  • Medicinal Use

    None known

  • Edible Use

    Leaves – raw or cooked[61]. A pleasant acid flavour, it makes an excellent addition to mixed salads[K]. Use in moderation, see notes at top of sheet,

  • Cautionary Notes

    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[238].

Cultivation & Habitat

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.
Easily grown in a sandy soil in a warm dry position[1]. According to some authorities this species is no more than a synonym of O. stricta. L.[200].
Europe, Scandanavia to Spain, east to Italy anf Poland. Naturalized in Britain. Eastern N. America.

Become ungovernable, break the chains of the matrix; grow and forage your own food and medicine.

*None of the information on this website qualifies as professional medical advice. Take only what resonates with your heart and use your own personal responsibility for what’s best for you. For more information [brackets] [000], see bibliography.