This is a fine, delicate woodland plant, the discovery of which always gives me great satisfaction as it is such a lovely wildflower to encounter. On warm spring days it can be pleasant to nibble on one or two of its leaves or a flower perhaps - refreshing the mouth like a sour toothpaste. Weird? Try it, I think you'll agree.
This fabulously delightful little plant has elements of oxalic acid which give it the lemony, acid taste that compliments fish dishes and salads wonderfully well. But don't confuse it with the more ubiquitous clover, this flower is much more refined and elegant by far, it only opens fully in the sunshine, hanging its noble white head when the sun refuses to come out - and clover doesn't taste very nice either.
Just scatter a few leaves or flowers in your salad or chop up the leaves finely to use in a light sauce for your fish dishes - or just chew a couple as you wander through the woods, it really is an enchanting discovery.
