Red Oxalis will break your heart
Find out what do with the purple, heart-shaped heartbreaker
You might recognise this week’s star, red oxalis, from restaurants, where it is often served as eye-catching topping to a fancy dish. So we’re especially delighted to give you access to the not-so-ugly overproduced heart-shaped heartbreaker from our new, biodynamic farm, Kiselgåden!
Yeah, everyone can be a chef, and now even YOU can make all your dishes look like michelin creations with the sour-tasting wild weed.
Family is family.
It’s indeed a weed and oxalis has many family members: over 800 species count to the wood sorrel family, such as clover, daisies and sunflowers, most of which grow wildly everywhere.
As the family name indicates, red oxalis likes it best outside, in shady woods.
How to use it
There are many ways to eat red oxalis, so start experimenting!
- You can eat it raw in salads
- Use it for decorating your dishes
- Make French sorrel soup (see recipe, using butter, onions, stock and egg yolks)
- Use it for stuffing fish (recipe from min. 2:50)
- Mix it into your smoothies and juices (e.g. this lemon, sorrel and strawberry smoothie)
- Make Oxalis Sorbet (recipe in German, use google translate)
- Make tea
- Ferment it into some kind of sauerkraut
- Use it as a flowers if you don’t like the sour taste :D
How to store it
Store it like any other herbs in the fridge. Make sure the leaves are completely dry. Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar. If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. by placing it upright in a glass of water. Read in our article also how to properly store other leafy greens.
The downside of oxalis
As with many foods, also oxalis is to some extent poisonous when eaten in overdoses. That’s because red oxalis has oxalic acid. Oxalic acid is an organic compound found in many plants. Once consumed, oxalate can bind to minerals to form compounds, including calcium oxalate and iron oxalate. This mostly occurs in the colon, but can also take place in the kidneys and other parts of the urinary tract.
For most people, these compounds are then eliminated in the stool or urine, but for sensitive individuals, oxalate can bind to minerals in the gut and prevent the body from absorbing them, thus forming kidney stones. People who tend to have kidney stones should avoid eating it altogether.
There is no warning sign in grocery stores that warns you off, so don’t say we haven’t warned you!