A perennial plant from Mexico, very distinct from the tuberous-rooted species before described. Stalk about one foot in height, smooth and branching; leaves four together, the leaflets wedge-shaped, pale yellowish-green, the upper surface marked by two brownish lines or stains in the form of two sides of a triangle; flowers terminal, of a carmine-rose or pink-red color, stained with green at the base of the petals. "The roots are fleshy, tapering, white, and semi-transparent, and furnished on the top of the crown with a mass of scaly bulbs, sometimes amounting to fifty in number, by means of which the plant can be easily propagated. When well grown, the roots are about four inches in length, and from one inch to one inch and a half in thickness."—Thomp.
Soil and Culture.—"This Oxalis requires a light, rich soil, mixed with decayed vegetable matter; and it prefers a southern aspect, provided the soil is not too dry.
"It may be raised from seed; but is generally propagated by planting the bulbs, which should be set the last of April or beginning of May, or when all danger of frost is over, six inches apart, in rows one foot asunder. The bulbs should be only just covered with soil; for thus they occupy a position, with regard to the surface, similar to that in which they are produced: and this seems indispensable, if fine roots are to be obtained.
"The stems have been observed to spring up from a considerable depth; but, in this case, tap-roots were not formed. During summer, the soil must be kept moist in dry weather; otherwise, when rain falls abundantly, the sudden accession of water to the roots occasions their splitting. The plants should be allowed to grow as long as there is no danger from frost; but, previous to this occurring, they should either be taken up or protected. If protected from frost by frames or otherwise, the roots will continue to increase in size till near November. When taken up, the roots should be divested of the numerous bulbs formed on their crowns, and then stored up for use in a cool, dry place, but secure from frost. A similar situation will be proper for the small bulbs; or they may be kept in dry sand till the season of planting."—Thomp.
The plant has been cultivated with the most complete success, with no especial preparation of the soil; merely planting the bulbs in shallow drills, the ground being dug and manured as for other kitchen-garden crops.
Use.—In a communication to the "Gardener's Chronicle," Prof. Morren gives the uses of the plant as follow:—
"The uses of the Oxalis are many. The young leaves are dressed like sorrel in soup, or as a vegetable. They have a fresh and agreeable acid, especially in spring. The flowers are excellent in salad, alone, or mixed with corn salad, endive of both kinds, red cabbage, beet-root, and even with the petals of the dahlia, which are delicious when thus employed. When served at table, the flowers, with their pink corolla, green calyx, yellow stripes, and small stamens, produce a fine effect. The roots are gently boiled with salt and water, after having been washed and slightly peeled. They are then eaten like asparagus in the Flemish fashion, with melted butter and the yolk of eggs. They are also served up like scorzonera and endive, with white sauce; and form, in whatever way they are dressed, a tender, succulent dish, easy to digest, agreeing with the most delicate stomach. The analogy of the root with salep indicates that its effect should be excellent on all constitutions."
"The bright rose-colored flowers being very ornamental, the plant is sometimes employed as an edging for walks."—Thomp.