Regarding eating Oxalis, for those of you who might be at risk of producing kidney stones, and for guys with enlarged prostate (and subsequently greater risk of kidney stones, c'est moi), I recommend staying away from eating Oxalis due to the high oxalic acid or oxalate content, an element that can be instrumental in the formation of kidney stones. Did a quick google search and found this site: Plants For A Future (edible and medicinal plants). They list many Oxalis, and appropriately, warn about the oxalic acid or oxalates. Search alphabetically for any genus, there's a long list of Oxalis. http://www.pfaf.org/index.php On the same site, read about eating Allium triquetrum: http://www.pfaf.org/leaflets/onions.php And here's a short video on the Three Cornered Leek, Allium triquetrum: http://eatweeds.co.uk/learn-about-three-cornered-l… Back to Oxalates, as one who had suffered with multiple kidney stones three years ago, and multiple "blasting" procedures to break down the stones over a period of several miserable months, it opened my eyes to a *secretive* aspect of the world of nutrition only recently emerging, and that is oxalate content in foods. http://www.branwen.com/rowan/oxalate.htm When I first researched this very important aspect of foods we eat, almost no information could be found on the web, I actually sent for a small booklet from a university in California publishing the results of their studies on oxalates in foods. It is only recently that more is published on this topic, with scattered information available on the web. The big surprise for me, was that my very healthy diet was possibly a contributing factor to my kidney stones, as the foods with the highest oxalate content include most grains, vegetables, legumes and nuts, many fruits, berries and vegetables etc. Urologists will often have their kidney stone patients stop drinking tea because of its supposedly high oxalate content. The reality is that a cup of black tea is merely 20 mg of oxylate, whereas a cup of spinach (which I dearly love cooked or raw) is approximately 1200 mg. So, back to Oxalis, specifically Oca (Oxalis tuberosa). Here's a link to a study on oxalate content in Oca, or New Zealand Yam. I for one, have no plans on eating leaves or tubers on any Oxalis species. http://pubs.acs.org/doi/abs/10.1021/jf990332r Mark McDonough Massachusetts, near the New Hampshire border, USDA Zone 5 (where it reached nearly 70 degrees F today, what's going on???) antennaria@charter.net