nfoto Posted May 22, 2015 Share Posted May 22, 2015 Rørslett, B. 2015. Oxalis acetosella L. (Oxalidaceae) Wood Sorrel. Flowers photographed in visible and ultraviolet light. http://www.ultraviol...la-wood-sorrel/ Oxalis acetosella L. N : Gaukesyre; gjøksyreSE: Harsyra; gökmat; harväppling; surklöver DK: Skovsyre FI: Käenkaali; Ketunleipä IS: SursmæraDE: Wald-Sauerklee GB: Wood Sorrel This is a small, creping plant able to cover extensively the floor of coniferous and mixed forests, with a wide distribution in the Northern hemisphere. It flowers early, often in May. The entire plant contains oxalic acid that imparts a tangy taste to it and children love to chew the fresh plants in spring. Image reference: OXAL_ACE_B000513609_VISVisible light: Nikon D1, AF Micro-Nikkor 105 mm f/2.8, daylight Image reference: OXAL_ACE_1105082776_UVUltraviolet light: Nikon D40X, UV-Nikkor 105 mm f/4.5, Baader U2" ("Venus" filter, internal), SB-140 flash Link to comment
colinbm Posted May 23, 2015 Share Posted May 23, 2015 Interesting the differences in these flowers, BjornThose leaves look dangerous ?Col Link to comment
nfoto Posted May 23, 2015 Author Share Posted May 23, 2015 Assured the foliage is entirely harmless and quite refreshing in early spring. I remember as a child we sought out these leaves and devoured them eagerly for their tangy taste. Made a perfect mix with sweetness of the young inflorescences of Noccea caerulescens (syn. Thlaspi alpestre), which often was found in the vicinity. When the wood sorrel matures, the texture of the foliage becomes denser and less tempting to eat, plus the acidity increases to make eating the plant a doubtful experience. You learn quickly as a child. Link to comment
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