Oxalis corniculata

Uses

India (Bombay Presidency; Rajasthan, western); leaves boiled and eaten; (Madras Presidency): leaves and tender shoots eaten as greens. (Deccan): seeds eaten; (Garhwal Himalayas): leaves acrid to taste and made into chutney. Madhya Pradesh: the Gond and Sahariya tribes eat the leaves. China: shoots and leaves eaten. Leaves contain oxalic acid, which is injurious, if eaten in large quantities.

Additional Information

Name Authority:
L.
Vernaculars:
Bombay Presidency: Ambusi. Rajasthan (western): Khati buti, Amrul. Madhya Pradesh: Khati buti. Tamil: Pooliaray. Telugu: Pullachinta. English: Lady's Sorrel.
Misc:
Leaves contain oxalic acid, which is injurious, if eaten in large quantities. Chemical composition: see Jain & Tiwari.

Location Map