The word Oxalis has Greek origin. It means acid that is referred to acidity of plant’s leaves. Its common names are lucky clover, shamrock and wood sorrel. Some species are called yellow sorrels and pink sorrels. It is largest genus of family Oxalidaceae with 900 species. They have originated from South America and South Africa. Great diversity of species is found in Brazil, South Africa and Mexico. Generally they occur all over the world except Polar Regions.
Its characteristic feature is clover shaped leaves which open during day time and closes at night. Small leaves tend to grow upwards but starts to droop down as they grow longer. The colour of leaves ranges from dark green to deep red. The flowers have vivid and bold colours. Popular types are O. acetosella, O. regenellia and O. rubraa which have pink, purple with white and lilac colour flowers.
Oxalis corniculata grows from seeds and grow as an annual plant. Oxalis debalis do not produce seeds every year and propagate through bulbils. Oxalis deppie has red flowers and leaves with cross markings. Oxalis adenophylla has green leaves and large pinkish purple flowers. Oxalis triangularis has reddish-purple leaves and pinkish white flowers.
Oxalis grows best with plenty of light of and consistent cool temperature throughout the year. They need feeding during growth stage. These are perennial plants. They can live and bloom for years but if you want to get best out of them than feed and water during growth season but when it moves to dormant period stop water and fertilizer and store the plant in cool dry place for two to three months.
Indoor plants flourish well in bright diffused light. Overwatering will cause root rot while under watering milan flower shop will yellow the leaves. So water them moderately. Mist the plant to provide humidity. Temperature must be maintained up to 70 to 75 F. they need feeding once a month during growth season with liquid fertilizer. Remove the spent flowers and leaf stems from their base.
Wood sorrels are edible. People have been eating it for several thousand of years. It is used for its aphrodisiac properties and to lessen thirst. In Columbia Oxalis has been cultivated for food and its leaves are used to prepare tea. The tea is considered as rich source of vitamin C and taken by sailors to avoid getting scurvy. Dr. James Duke described in his book that Potawatomi Indians cooked it with sugar to make a dessert. It is also used to treat mouth sores, sore throats, cramps and nausea.
Its characteristic feature is clover shaped leaves which open during day time and closes at night. Small leaves tend to grow upwards but starts to droop down as they grow longer. The colour of leaves ranges from dark green to deep red. The flowers have vivid and bold colours. Popular types are O. acetosella, O. regenellia and O. rubraa which have pink, purple with white and lilac colour flowers.
Oxalis corniculata grows from seeds and grow as an annual plant. Oxalis debalis do not produce seeds every year and propagate through bulbils. Oxalis deppie has red flowers and leaves with cross markings. Oxalis adenophylla has green leaves and large pinkish purple flowers. Oxalis triangularis has reddish-purple leaves and pinkish white flowers.
Oxalis grows best with plenty of light of and consistent cool temperature throughout the year. They need feeding during growth stage. These are perennial plants. They can live and bloom for years but if you want to get best out of them than feed and water during growth season but when it moves to dormant period stop water and fertilizer and store the plant in cool dry place for two to three months.
Indoor plants flourish well in bright diffused light. Overwatering will cause root rot while under watering milan flower shop will yellow the leaves. So water them moderately. Mist the plant to provide humidity. Temperature must be maintained up to 70 to 75 F. they need feeding once a month during growth season with liquid fertilizer. Remove the spent flowers and leaf stems from their base.
Wood sorrels are edible. People have been eating it for several thousand of years. It is used for its aphrodisiac properties and to lessen thirst. In Columbia Oxalis has been cultivated for food and its leaves are used to prepare tea. The tea is considered as rich source of vitamin C and taken by sailors to avoid getting scurvy. Dr. James Duke described in his book that Potawatomi Indians cooked it with sugar to make a dessert. It is also used to treat mouth sores, sore throats, cramps and nausea.
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