It is interesting to learn from Christiaan that there is a good use for Oxalis pes-caprae leaves. I think I remember in a native plant class hearing that you could use our local Oxalis oregana leaves in cooking too, but only the new leaves as the amount of Oxalic acid intensified as they aged. I used to grow sorrel in my Stockton garden and it was great added to leek and potato soup to give it an interesting flavor and color. Since Oxalis pes-caprae is such a terrible weed in coastal California, do we need to encourage people to go out and harvest it and sell it for cooking? It reminds me that years ago Will Ashburner from Australia told us on another list that they he ate Romulea rosea (another very weedy species from South Africa that is rampant in Australia) as a child. When we last visited Australia, it didn't look like this as a food source caught on. From the past: "As school children we used to spend time eating R. rosea during playtime. In winter when the soil was moist you can pull up the corms. They had a piquant sharp nutty flavour almost chilli hot, the pink flowers were also very tasty, pollen the dominant flavour and then in late spring we would eat the seed pods, which we called Plum puddings." I wonder if Allium triquetrum is used in cooking. Perhaps some dish could be created that used all three. Mary Sue