It’s pretty much a given you’ve seen this plant on a springtime hike in Oregon. Think of wood sorrel as an oversize, delicate three-leaf clover with heart shaped leaflets.

Many foragers simply refer to this plant as Oxalis, the genus of plants with upwards of 900 different species around the world, but look for the purple underside and pinkish white flowers of Oregon oxalis. 

Wood sorrel tends to be sour-tasting, almost like green apple skins, thanks to the presence of oxalic acid, which may cause stomach upset if you eat these in large quantities. Sample a few leaves along the trail for a tart pick-me-up, or boil them with other wild greens to cut down on some of the sourness. 

Though you’ll find them in many settings, the network of trails near Cape Perpetua often holds a mother lode, giving you good reason to venture beyond the overlooks. Stay on the designated trails and, as always, be cautious of trampling sensitive vegetation.