colonies up in the damp open forest spots

Size
Height: 5–10 cm
Lifespan
3–5 years
Diet
Not applicable (herb). Photosynthetic.
Habitat
Damp forest margins, stream banks, grasslands and open areas. Prefers moist, well-drained soils with partial shade. Often forms small colonies in open, damp sites.
Range
Throughout New Zealand from Northland to Stewart Island. Most common in damp, open areas and forest margins. Also found in South America and the subantarctic islands.
Endemism
Native
Main Threats
Habitat loss from land clearance is the primary threat. Competition from introduced weeds. Climate change affecting wetland habitats.
Population
Populations are considered stable and widespread. The species is common in damp areas throughout New Zealand. It is threatened by competition from introduced weeds. Protection of forest margins is important.
Conservation Status
Not Threatened
Human Risk
caution
Handling Note
contains oxalic acid, ingestion causes mild gastric irritation
Conservation Note
Native herb; widespread in damp forests and shaded habitats throughout New Zealand.
Assessment
NZTCS Vascular Plants (2023)
Te Ao Māori
In Māori tradition, native sorrel was used as a flavouring herb. The sour leaves were added to food. The plant was also used medicinally. The sharp flavour was noted. The small size made it a subtle addition to the diet. It was a plant of the forest margins. It was gathered by those who knew the taste of the wild. A small sour leaf in a big forest.
It is not aggressive. It is just sour. Native sorrel is a small, creeping herb with clover-like leaves. A plant that tastes like lemon. The leaves have a sharp, sour, lemon-like flavour due to oxalic acid. They can be used sparingly in salads, sauces and as a garnish. The small, white flowers appear in summer. The plant grows in damp, open areas throughout New Zealand. It is a native relative of the introduced oxalis weeds. A plant that is sour on purpose. The leaves are divided into three heart-shaped leaflets. They are similar to clover. They are bright green and sometimes have purple markings. The sour flavour comes from oxalic acid. This is also found in spinach and rhubarb. The leaves should be eaten in moderation. Large amounts of oxalic acid can interfere with calcium absorption. Caution is advised. The flowers are white with yellow centres. They are about 1 centimetre across. They appear in summer and are followed by small, capsule-like fruits that contain the seeds. Ants disperse the seeds. They are attracted to a fatty structure on the seed coat. The plant wants to be eaten by ants. Native sorrel is a native relative of the introduced oxalis weeds. These are common in gardens and lawns. Unlike its introduced relatives, native sorrel is not aggressive. It does not form large colonies. It is a subtle presence in the forest margin. A small patch of sour leaves among the grasses. To find native sorrel is to look among the grasses at the forest edge. The forest edge is grassy. The sorrel creeps. Clover-like leaves are bright green. Small white flowers have yellow centres. A leaf is picked and tasted. The sour tang fills the mouth. The plant does not know it is sour. It does not know it is a native. It just wants to be eaten by ants. Populations are considered stable and widespread. The species is common in damp areas throughout New Zealand. It is threatened by competition from introduced weeds. Habitat loss from land clearance is the primary threat. Climate change affects wetland habitats. Protection of forest margins is important.