Oregon Oxalis: The Sour Little Wood Sorrel Growing Around Our Washington Home

 

Oregon oxalis, also called wood sorrel, has a bright sour taste from oxalic acid,
so I only enjoy a few leaves in very small amounts.

Seventeen years ago, when I first came to Washington State after marrying my husband, I began learning a completely new way of seeing the land around me.

We live on a 10-acre mountain property in rural Washington. Our home sits near the upper part of the property, around 1,800 feet in elevation, while my father-in-law’s home is down below. His place has more shade than ours, and maybe because of that, so many different little plants seem to grow happily around his yard.

One day, many years ago, I was walking around the property with my father-in-law. As we looked at the plants growing here and there, I noticed a small three-leaf plant and said, “Oh, this must be clover.”

He quietly corrected me.

“This is sorrel.”

Then he picked one leaf, ate it, picked another one, and handed it to me.

I was a little unsure, but I trusted him and tasted it.

Wow.

It was so bright, sour, fresh, and delicious.

I personally love sour flavors, so that tiny leaf was such a surprise to me. I still remember standing there and eating about ten little leaves because the flavor was so refreshing.

That was my first memory of Oregon oxalis, also known as wood sorrel.

What Is Oregon Oxalis?

The plant I see around our shaded Washington property is commonly called Oregon oxalis, redwood sorrel, or wood sorrel. Its scientific name is Oxalis oregana.

Oregon State University describes Oxalis oregana as native along the coast from the Olympic Peninsula to California, as well as in areas such as the Columbia River Gorge and the western Cascades. (Oregon State University Landscape Plants)

At first glance, its leaves can look a little like clover, but Oregon oxalis is not actually clover. Washington Native Plant Society also notes that Oxalis is not in the pea family like true clover, even though the leaves may look similar. (Washington Native Plant Society)

That is exactly why I mistook it for clover the first time.

Oregon oxalis loves shade and moist woodland-like areas. In the Pacific Northwest, it can form beautiful green patches on the forest floor or in shaded yards. The leaves are usually made of three heart-shaped leaflets, and the plant has a fresh sour taste because of oxalic acid.

My Father-in-Law, Foraging, and Learning Slowly

My father-in-law is one of those quiet people who does not say too much, but when he does speak, it is usually something useful.

He knows many things about what can and cannot be eaten around the mountain. He was also the first American I personally knew who ate bracken fern, or gosari.

When young bracken fern first came up, he would pick a small handful, boil it twice in vinegar water, and eat it almost like a salad. At that time, I was so surprised. Before that, I had thought wild greens like gosari were mostly something Korean people ate.

But there he was, quietly eating it in his own way.

After that, one of my most common questions to him became:

“Dad, can we eat this?”

In many ways, he became like a friend to me.

When I needed to take my driving test in the United States, he also helped me practice driving. I had driven in Korea before, but I never really liked driving. In Korea, I usually used taxis or public transportation and only drove when I really had to.

But here in Washington, with his calm teaching, I slowly became more comfortable behind the wheel.

So when I think about this little sour wood sorrel, I do not only think about a plant. I think about the years of learning, adjusting, asking questions, and becoming part of this mountain life little by little.

Tasting It Again After Many Years

Now, seventeen years later, I have to be more careful.

I have had kidney stones before, so plants high in oxalic acid are something I need to treat with respect.

Yesterday, while we were visiting my father-in-law and talking in his yard, I suddenly remembered that first sour taste from many years ago. I walked into the back area of his yard and picked just a few small leaves.

His yard and our property are clean areas. We only mow the grass. We do not spray chemicals, and his back yard is far away from traffic and road pollution.

So when I am 100% sure of the plant, I sometimes taste a tiny amount right there.

And yes, it was still delicious.

Fresh, sour, slightly juicy, and fun to chew.

But now I do not eat a handful. I only eat a few leaves.

Why Wood Sorrel Tastes Sour

That bright sour flavor comes from oxalic acid.

The USDA Forest Service explains that redwood sorrel leaves can be eaten raw or cooked, but they should be eaten in small quantities because of oxalic acid. (USDA Forest Service)

That is the most important point for me.

This is not a wild green I would gather in a big basket and cook like namul. For me, Oregon oxalis is more like a tiny trail snack or a sour little accent.

A few leaves can feel refreshing when walking outside, especially if you enjoy sour flavors like I do.

But too much is not a good idea.

Important Caution: Oxalic Acid and Kidney Stones

Because Oregon oxalis contains oxalic acid, I am especially careful with it.

Oxalic acid is also found in foods like spinach and rhubarb, but in wild plants like wood sorrel, it is still something to respect. Too much oxalic acid may be a concern for people with kidney stone history or kidney-related issues.

Since I already have a history of kidney stones, I only eat a very small amount.

For me, this plant is not “food” in the big meal sense.

It is a tiny taste of the forest.

Just a few leaves.

Not a handful.

Oregon Oxalis vs. Clover

Oregon oxalis can easily be mistaken for clover because both plants may appear to have three leaflets.

But there are a few easy clues.

Oregon oxalis usually has more heart-shaped leaflets and a sour taste. Clover leaves are usually rounder or oval-shaped, and many clovers have a pale V-shaped marking on the leaves.

The flowers are also different.

Many wood sorrels have small five-petaled flowers, while white clover has a round white flower head made of many tiny flowers.

Still, I never identify a plant by only one clue.

I look at the leaves, growth habit, flowers, location, and the whole plant before tasting anything.

Korean Food Connection

In Korean, many sour Oxalis plants are often called gwaengibap, which literally sounds like “cat’s rice” or “cat’s food.” The exact species may be different depending on the region, but the familiar sour taste is why many Korean people recognize this plant family.

However, I personally would not treat Oregon oxalis like a regular Korean namul.

Because of the oxalic acid, especially with my kidney stone history, I think of it as a very small sour garnish or trail nibble.

If I ever used it in food, I would only add a few leaves to brighten a salad or garnish a simple dish.

A little is enough.

A Small Plant With a Big Memory

Sometimes the smallest plants carry the biggest memories.

For me, Oregon oxalis reminds me of the first years of living in Washington State, walking around the property with my father-in-law, asking questions, learning what grows in this land, and discovering that wild food traditions are not only Korean.

They exist everywhere.

Every family, every mountain, every forest, and every person has their own quiet knowledge.

This little sour leaf became part of my story here.

And even now, after seventeen years, when I taste just one or two leaves, I remember that day.

The shade around my father-in-law’s yard.

The green heart-shaped leaves.

His quiet voice saying, “This is sorrel.”

And that first surprising sour taste.

Foraging Safety

⚠️ Foraging Safety: Never eat any wild plant unless you are 100% certain of its identification. Avoid harvesting near roads, heavy traffic, sprayed areas, polluted locations, or anywhere contamination may be present. Harvest only from clean environments. If harvesting is not on private property, always check and follow local harvesting rules and regulations.

Also, Oregon oxalis / wood sorrel contains oxalic acid. Eat only a very small amount, and avoid it or ask a qualified professional if you have kidney disease, kidney stone history, are pregnant, are giving it to children, or have any health concerns.

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Watch the Oregon Oxalis and Clover Videos

Photos can show the shape of the leaves, but video makes it much easier to see how Oregon oxalis and clover each look in real life.

🎥 Watch the Oregon oxalis video here

🎥 Watch the clover video here

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Thank you so much for spending time with me here at Wild Harvest Life PNW.

I truly appreciate every visit, every comment, and every story you share.

I hope this little story encourages you to slow down, look closely at the small wild plants around you, and notice the quiet memories they can bring back.

After all, sometimes the greatest treasures are not only the things we harvest.

They are the memories they quietly bring back.

Stay tuned for more Wild Harvest Life adventures! 🌿