Species Oxalis pillansiana
Pictures from Observations
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From the Greek oxys = sharp, sour or acid and (h)als = salt. The plant is frequently consumed for its sour taste caused by the oxalic acid, particularly the flowering stalks of O. pes-caprae. In large quantities the oxalic acid inhibits digestion and in stock leads to the condition 'dikpens' or bloated belly.
Named after Capetonian botanist Neville Stuart Pillans (1884-1964). He joined the staff at Bolus herbarium in 1918 and worked there till his retirement. He had a penchance for succulents and did Monographs of the Restionaceae, Bruniaceae, Phylica, Agathosma and Metalasia. He also did some work on the genus Hermannia, but gave up two years before his death.