Wood sorrel (a type of oxalis) is an edible wild plant that has been consumed by humans around the world for millennia.
 In Dr. James Duke's Handbook of Edible Weeds, he notes that the Native American Kiowa people chewed wood sorrel to alleviate thirst on long trips, the Potawatomi cooked it with sugar to make a dessert, the Algonquin considered it an aphrodisiac, the Cherokee ate wood sorrel to alleviate mouth sores and a sore throat, and the Iroquois ate wood sorrel to help with cramps, fever and nausea.

The fleshy, juicy edible tubers of the oca (O. tuberosa) have long been cultivated for food in Colombia and elsewhere in the northern Andes mountains of South America.
It is grown and sold in New Zealand as "New Zealand yam" (although not a true yam), and varieties are now available in yellow, orange, apricot, and pink, as well as the traditional red-orange.

The leaves of scurvy-grass sorrel (O. enneaphylla) were eaten by sailors travelling around Patagonia as a source of vitamin C to avoid scurvy.

In India, creeping wood sorrel (O. corniculata) is eaten only seasonally, starting in December–January.
The Bodos of north east India sometimes prepare a sour fish curry with its leaves.
The leaves of common wood sorrel (O. acetosella) may be used to make a lemony-tasting tea when dried.
Wood sorrel (a type of oxalis) is an edible wild plant that has been consumed by humans around the world for millennia.  In Dr. James Duke's Handbook of Edible Weeds, he notes that the Native American Kiowa people chewed wood sorrel to alleviate thirst on long trips, the Potawatomi cooked it with sugar to make a dessert, the Algonquin considered it an aphrodisiac, the Cherokee ate wood sorrel to alleviate mouth sores and a sore throat, and the Iroquois ate wood sorrel to help with cramps, fever and nausea.
The fleshy, juicy edible tubers of the oca (O. tuberosa) have long been cultivated for food in Colombia and elsewhere in the northern Andes mountains of South America. It is grown and sold in New Zealand as "New Zealand yam" (although not a true yam), and varieties are now available in yellow, orange, apricot, and pink, as well as the traditional red-orange.
The leaves of scurvy-grass sorrel (O. enneaphylla) were eaten by sailors travelling around Patagonia as a source of vitamin C to avoid scurvy.
In India, creeping wood sorrel (O. corniculata) is eaten only seasonally, starting in December–January. The Bodos of north east India sometimes prepare a sour fish curry with its leaves. The leaves of common wood sorrel (O. acetosella) may be used to make a lemony-tasting tea when dried.
Oxalis