Oxalis, or wood sorrel, can be consumed from root to flower. But not all varieties are equal and several cultivars of horticultural origin are more intended for the eyes than the mouth. It is also important not to overuse edible varieties, at the risk of having small intestinal or even kidney problems. Its name comes from the ancient Greek oxus, which means “acid”.
This perennial plant, which is often confused with clover, is very widespread. It can be cultivated or found in the wild (Oxalis acetosella L.) and is picked from May to October. Its leaves fold when touched. Oxalis is also called “little sorrel” because of its tangy taste. Why go through the trouble of harvesting the delicate woodland leaves rather than using sorrel? For its finer acidity and its particular astringency.
As it is still lobster season, Clément imagines an oxalis fromage blanc to accompany the large crustacean. This sauce would also be delicious with trout, char or salmon. For a very fresh starter, why not prepare a cold soup by throwing a few cucumbers in a blender with lots of oxalis, salt and a little olive oil? In order to have a little more substance in the end, you can toss the oxalis with spinach and thus obtain an excellent accompaniment. Another particularly fun idea from the chef: make ice cubes of cucumber and oxalis juice to put in lemonade.
