I think the level of oxalic acid in true sorrel is lower than that of Oxalis species. But one should not eat too much of true sorrel either–I’ll have a bowl of sorrel soup and call it quits. Actually oxalic acid is found in a lot of other plants (like spinach and beet greens and chard) and even in things like chocolate. The difference is mainly that the cultivated varieties have been selected for lower oxalic acid levels. The wild “buttercup oxalis” is too high in oxalic acid for one to have more than a garnish of it…which is too bad, as if it were a safer edible I would find a use for it!

Anyway, it is fabulous that you are growing such a spectrum of edibles. There are a ton of wild plants that most people aren’t aware are not only edible but delicious. The first spring dandelion leaves are one of our favourite treats–sauteed with a bit of garlic and good olive oil, tossed with pasta, with some cracked pepper and good honest grana padano over everything. A “rustic” dish I suppose but utterly delicious, and even more satisfying if one has picked the dandelion leaves from the wild.

BTW I believe all amaranth species have edible leaves and seeds…that would include your garden variety decorative amaranths such as love-lies-bleeding.

You may be interested in this website: https://www.africa.upenn.edu/faminefood/index.htm This is focussed on Ethiopia but I’d guess there are related plants all over the world and this website provides very useful information about traditional uses.

Purslane on the other hand is extremely healthful–the plant highest in omega-3 fatty acids. In season I collect young stems from where it volunteers in our garden. We eat it raw in salads, or as a garnish with fish, or cooked with pork in a Mexican-style stew called verdolagas (purslane is called verdolagas in Mexico). I have combined purslane with other early spring greens (dandelion, hop shoots, pea tendrils) and a bit of feta cheese in a Greek-style “hortopita”. It is a favourite “wild food” in our home.

(ok sing the normal lyrics)

…at saka meron pang microgreen na mustasa,
wild sorrel, purslane, amaranth na pula,
Sa paligid ligid ay marami pang iba.

I apologize to everyone but I think you have heard or seen this irritating phrase in social media but allow me to tweak some changes…. “Luto-luto din pag may thyme.”