Oxalis ✦

Oxalis (surelle)

What it is

Its sharpness is oxalic acid, the compound that gives rhubarb leaves their reputation, and the Greek oxys — sharp — names both the acid and the plant. It is no relation at all to the sorrel of the docks and knotweeds; the likeness is a coincidence of taste, not of family.

In the kitchen

Raw and last — heat turns the leaves to olive rags within seconds. A dozen leaves over a scallop or a warm potato salad does the work of a squeeze of lemon without wetting the plate.

Goes with

Scallop Trout Cucumber Buttermilk Potato Oyster Cream

Same species

Oca

In season alongside

Buckler-leaf sorrel Mountain sorrel Begonia petals Cilantro / Coriander Douglas fir tips Gooseberry

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