Wood Sorrel 3 Letters

Wood Sorrel 3 Letters – Oxalis acetosella, the wood sorrel or common wood sorrel, is a rhizomatous flowering plant in the family Oxalidaceae, common in most of Europe and parts of Asia. The specific epithet acetosella refers to its sour taste. The common name wood sorrel is often used for other gus Oxalis plants. For most of its size it is the only member of its genus and is known as “the” wood sorrel. While common wood sorrel can be used to distinguish it from most other Oxalis species, in North America, Oxalis montana is also called common wood sorrel. It is also known as Alleluia because it blooms between Easter and Pentecost, when Psalms with Hallelujah are sung.

The plant has trifoliate compound leaves, the leaflets heart-shaped and folded in half, occurring in groups of three on petioles up to 10 cmetres (3.9 in) long. It blooms from spring to mid-summer with small white chasmogamous flowers with pink streaks. Red or violet flowers also rarely occur.

Wood Sorrel 3 Letters

As with other sorrel tree species, the leaves are sometimes eaten. An oxalate called “sal acetosella” used to be extracted from the plant, by boiling.

Wood Sorrel Images

Anemonoides nemorosa (wood anemone) is similar. Both have white flowers, small, and can be found in woody shady areas. But Anemonoides nemorosa has palmately lobed leaves and no true petals but large petal-like sepals.

The common sorrel tree is sometimes called a shamrock and given as a gift on Saint Patrick’s Day. This is because of its trifoliate clover-like leaves, and the early reference to the shamrock being eaten. Despite this, it is widely accepted that the plant described as a shamrock is a type of clover, usually a smaller clover (Trifolium dubium). Linda Lee Special to The Herald-Sun

Its leaves are identical, each with three deep green, valentine-shaped leaflets, and thus it looks like a type of shamrock. The problem is that the little green plant we celebrate as Saint Patrick’s shamrock could be a species of clover, in the bean family…which has the same leaves, and also grows in Ireland. It may be impossible to know, absolutely, which plant represents the traditional shamrock of Irish legend. Again, the problem comes from using common names, rather than scientific names. (“Clovers” all belong to the genus Trifolium.)

However, our mystery plant is definitely not a type of clover of any kind, nor is it a member of the bean family. Like its clover leaves, its flowers are very different. Carried in clusters on soft stems, these star-like flowers have five bright pink (sometimes white) petals, which are often finely striped. Ten stamens are inside a flower, which can be two whorls, with five short and five long. After the flowers wither, green capsules grow, containing many small, red seeds. Eventually these angled little pods burst, scattering the seeds everywhere.

Wood Sorrel Leaf Rubber Stamp Japanese Botanical Pattern

Some of its common relatives have yellow flowers. Another closely related species has spotted leaflets, and grows in many woods here in the Southeast. In total, there are about 800 species of its genus around the world.

You can find our Mystery Plant growing almost all over the southern states. It is a native of South America, but has escaped the boundaries of the garden, often found on lawns and along sidewalks, forming patches or clusters. The other day, while mowing my lawn, I purposely kept a part of it out of the spinning blades: it was too beautiful, I thought. However, its weedy tendencies make it a nuisance to some, and if you want to get rid of it, start digging up its scaly, bulbous roots – now. (Actually, these things are technically what we call “corms,” ​​like what gladiolus will do underground.) Once it’s warm enough, the top parts of plants disappear, and then of course, you can not. see it above the ground.

Today many people know this plant by its taste: it is sour. In fact, an old name for this plant, and its relatives, is “sorrel”, which comes from an old word that means sour. This flavor is derived from a relatively high concentration of oxalic acid, which can be quite toxic in large amounts. Some species are eaten as salad greens…and I heard locally that it makes a great sandwich, mixed with mayo and between two pieces of white bread. (Dee-lish!)

EDITOR’S NOTE — John Nelson is curator of the A. C. Moore Herbarium at the University of South Carolina, Department of Biological Sciences, Columbia, S.C. 29208. The Herbarium offers free plant identifications. For more information, visit www.herbarium.org, call 803-777-8196, or email [email protected].

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