Oxalis is instantly recognizable: three clover-like leaflets meeting at a single point. Its stem carries a natural sourness that works beautifully in broths, adding a bright, sharp note. The leaves themselves aren’t used for food — the plant’s charm is in that clean, citrus-like tang held in the stalk alone.
A walk through the fields with Mr. Barak Sagi in Kfar Yehoshua turns into a quiet masterclass in wild gathering. Our first stop was Iris Ben-Zvi’s organic farm, where the soil itself feels like a guide. Sorrel, Galium aparine, Lamium amplexicaule, wild beet, green arum, Chenopodium murale, and bright, lemony Oxalis — each plant adding its own note to the early-season palette, and all of them reminding how alive the landscape becomes when you know where to look.
