I was pleased to read the article “City diner” by Lezlie Lowe (The
Lowe Files, September 24), as foraging for edible plants has always
been a part of my life since I was very young. I agree completely with
everything that Jen Stotland had to say. I think more people should
embrace this practice and take from the earth whatever it has to offer
in abundance.
The only part which worried me slightly was suggesting that raw wood
sorrel is edible. I have tasted this plant several times—it has a
pleasant, sour flavour that is quite enjoyable—but I learned early on
that this plant should mostly be avoided. Parts of it are toxic due to
oxalic acid, and when eaten raw in large quantities it can cause
unpleasant problems—from calcium deficiencies, electrolyte
imbalances, nervous symptoms and reduced blood coagulation, to
formation of oxalate crystals in the kidney tubes and urinary
tract.
Obviously it would take a substantial amount of the raw plant to
cause any type of major detriment, but you can never be too safe when
it comes to your body functioning as it should. (If you must eat wood
sorrel, boil it for a few minutes with some baking soda to remove its
toxicity.)
That said, I applaud Jen Stotland for helping to bring this topic to
light and I still urge everyone to forage for edible plants—not only
is it fun, but it’s interesting and often quite delicious. —Jaimy
Paulin, Halifax
This article appears in Oct 1-7, 2009.