Oxalis leaves, often called wood sorrel, bring a bright, lemony tang to dishes thanks to their naturally high oxalic acid content. Their flavor is crisp and refreshing, similar to a mild sorrel or a hint of green apple, making them excellent for cutting through rich or fatty foods. The tender, heart-shaped leaves are best used fresh — sprinkled over salads, seafood, or creamy dishes — to add a burst of citrusy sharpness and a visually appealing garnish. Because their acidity can be intense, they’re typically used as an accent rather than the main green, lending balance and vibrancy to both savory and sweet preparations.