Yellow wood sorrel. The leaves and flowers have a distinct tangy, rhubarb-like flavour deriving from the oxalic acid in the plant. They may be used in salads or, chewed raw, they are used a thirst quencher. The pods are crisp and tasty. The leaves can be used to make a lemonade-like drink or in a tisane. Even the juice extracted from the leaves may be used as a sort of vinegar.
