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புளியாரையில் ஓரினம்
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Oxalis corniculata
இந்தியன் சோரல்--INDIAN SORREL
இதை இந்தியன் அனைவரும் அறிவார்களா?இதனை கலப்புக்கீரையுடன் சேர்த்து கறி சமைக்கலாம்.
Oxalis corniculata, the creeping woodsorrel, also called procumbent yellow-sorrel or sleeping beauty, resembles the common yellow woodsorrel, Oxalis stricta.
It is a somewhat delicate-appearing, low-growing, herbaceous plant in the family Oxalidaceae. It has a narrow, creeping stem that readily roots at the nodes. The trifoliate leaves are subdivided into three rounded leaflets and resemble a clover in shape. Some varieties have green leaves, while others, like Oxalis corniculata var. atropurpurea, have purple. The leaves have inconspicuous stipules at the base of each petiole.
The fruit is a narrow, cylindrical capsule, 1 to 2 cm long and noteworthy for its explosive discharge of the contained, 1 mm long seeds
Description: The flowers are 1/2 inch (1.3 cm) across and have 5 oval petals. The leaves are clover-like and palmate with 3 notched, heart-shaped, green leaflets. The leaflets fold up at night. The plants are low-growing and have long, trailing stems that root at the leaf nodes, allowing them to spread rapidly.
Distribution
This species is cosmopolitan in its distribution, and its place of origin is unknown, but it is considered an Old World plant. It is regarded as weed in gardens, agricultural fields, and lawns.Uses
The leaves of wood sorrel are quite edible, with a tangy taste of lemons. A drink can be made by infusing the leaves in hot water for about 10 minutes, sweetening and then chilling. The entire plant is rich in vitamin C. Any wood sorrel is safe in low dosages, but if eaten in large quantities over a length of time can inhibit calcium absorption by the body.In India, where the plant is known as chichoda bhaji (approximately "earthalmond greens"), it is only eaten seasonally, starting around December.
 The
leaves contain oxalic acid, which gives them their sharp flavor.
Perfectly all right in small quantities, the leaves should not be eaten
in large amounts since oxalic acid can bind up the body's supply of
calcium leading to nutritional deficiency. The quantity of oxalic acid
will be reduced if the leaves are cooked. People with a tendency to
rheumatism, arthritis, gout, kidney stones or hyper acidity should take
especial caution if including this plant in their diet since it can
aggravate their condition.
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