Lucky Clover `Iron Cross` (Oxalis tetraphylla)

The four-leaf sorrel 'Iron Cross' (syn.: Oxalis deppei) is a wonderful Mexican variety with characteristic reddish-brown inner leaves.

Per 9cm pot

The elegant leaves form a fascinating pattern and are considered good luck charms. In summer, the plant displays its magnificent carmine red flowers, which create a beautiful contrast to the dark leaves. This perennial bulbous plant is easy to care for and perfectly suited for bright locations in the garden or on the balcony. The plant is currently in its natural winter dormancy. The bulbs should be stored dry and frost-free until they sprout again in spring. With the first warmer days, the lucky clover awakens to new life and rewards you with lush growth and beautiful flowers. A true classic for plant lovers and the perfect gift idea for anyone who wants to bring a little luck into their home.

The four-leaf sorrel (Oxalis tetraphylla), often known as lucky clover, is not only a popular ornamental plant but also a versatile addition to wild herb cuisine.

All main parts of the plant are edible, but they have special preparation requirements.

1. Leaves and Flowers

• Taste: Refreshing, subtly sour (similar to lemon).

• Use: The delicate leaves and colorful flowers are excellent as a raw addition. They are a wonderful complement to salads, herb quark, or as a decorative, edible element on savory and sweet dishes.

2. Underground Parts

• Use: The plant forms underground storage organs, which can also be consumed.

• Preparation: After drying, these parts can be cooked very well and can be prepared in the kitchen similarly to carrots (e.g., boiled, steamed, or fried). They offer an interesting, slightly acidic and earthy flavor component.

⚠️ Important Health Information: Oxalic Acid

As the name "Sauerklee" (sour clover) suggests, Oxalis tetraphylla (as well as all other sorrel species) contains oxalic acid, which gives the plant its characteristic sour taste.

• Enjoy in Moderation: For healthy individuals, oxalic acid is harmless in normal, culinary amounts. However, the plant should be consumed as a spice or garnish and not as a main meal.

• Groups who should be careful: People with kidney disease, a tendency to kidney stones, rheumatism, or gout should largely avoid consuming plants containing oxalic acid, as oxalic acid can inhibit calcium absorption and promote the formation of kidney stones.