Oxalis frutescens
| Oxalis frutescens | |
| Light: |  |
| Moisture: |   |
| Soil pH: | 5.6-8.4 |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Oxalis frutescens
Propagation: 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.
Cultivation: We have almost no information on this species and do not know if it will be hardy in Britain. The following notes are based on the general needs of the genus.
Easily grown in a sandy soil in a warm dry position[1].
Range: S. America - Andes.
Edibility: Leaves - raw or cooked[2]. An acid flavour[3]. Use in moderation, see notes at top of sheet,
Pollinators: Insects
Soil: Can grow in light and medium soils.
Drainage: Prefers well drained soil.
Flower Type: Hermaphrodite
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. Th
Links
References
- ↑ Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.
- ↑ Hedrick, Ulysses. Sturtevant's Edible Plants of the World. Dover Publications, 1972.