Wood sorrel 

Wood sorrel is a common woodland plant in southern and central Finland, becoming rarer further north. The plant has clover-like leaves, and its white flowers adorn woodlands in early June. The wood sorrel grows in shady, peaty forests, mossy spruce forests, herb-rich groves and nutrient-rich wildwoods. 

Wood sorrel is a common woodland plant in southern and central Finland, becoming rarer further north. The plant has clover-like leaves, and its white flowers adorn woodlands in early June. The wood sorrel grows in shady, peaty forests, mossy spruce forests, herb-rich groves and nutrient-rich wildwoods. 

Wood sorrel is used fresh, mainly in salads and soups. The beautiful, delicate flowers are perfect for garnishing salads. Since wood sorrel tends to dry quickly, we recommend adding the flowers and leaves as garnishes just before serving. 

Although wood sorrel is a common plant in the wild, it has also been cultivated since the 14th century. In the early 16th century, it was a prized food crop in England. 

Many people remember the sharp taste of wood sorrel from their childhood summers. Reaching only 5–10 cm from the ground, the wood sorrel is an herbaceous perennial with a delicate and creeping stem. Wintering leaves form a rosette, and the leaves are trifoliate (in other words, divided into three leaflets), thin and pale green. The flowers that bloom in May-June are white with lilac venation. At night and in bad weather, the leaves turn to a dormant position. 

Wood sorrel has a fresh, sour taste due to the oxalic acid it contains. The best way to use wood sorrel is to add it fresh to salads, soups or sauces for lemon-like acidity. The leaves can be used to flavour and garnish cold drinks, but they must be steeped in the liquid for a few hours to release their flavour. The beautiful, delicate flowers and leaves are perfect for garnishing salads, drinks and voileipäkakku (traditional Finnish savoury sandwich cakes). Since wood sorrel tends to dry quickly, we recommend adding the flowers and leaves as garnishes just before serving. 

The fresh leaves and roots are rich in oxalic acid. Wood sorrel should not be used in large quantities and is not suitable for people with gout or kidney disease. Children should not eat more than a few leaves. Due to the oxalic acid content, the plant inhibits the absorption of calcium, iron and zinc. 

100 g of wood sorrel contains 35–150 mg of vitamin C, and it has been used in the past for vitamin C deficiency and the treatment of scurvy. 

Wood sorrel has been used to treat fever, rheumatic ailments, cough, constipation, urinary issues and skin problems. Crushed wood sorrel can be used to relieve pain from wounds or burns. 

The acidic leaves can also be used to polish metal.