Oxalis enneaphylla aka Scurvygrass

Oxalis enneaphylla, called scurvy grass, belongs to the Oxalidaceae family. Its native range runs from southern Chile to the Falkland Islands. This plant grows in temperate regions and has several wild habitats. These include coastal sands, open grassland, and areas of open scrub. It also grows on screes and in cracks between rocks. It is not native to Britain or Ireland.

This small perennial grows from rhizomes and forms low mats. It loses its leaves during its dormant season. The slightly fleshy leaves each have about nine leaflets. RHS describes mats about 0.26 feet (0.08 metres) tall. These mats spread about 0.49 feet (0.15 metres) wide. Its broader size guide allows heights of 0.33 feet (0.1 metres). That guide gives spreads of 0.33–1.64 feet (0.1–0.5 metres). Plants take five to ten years to reach their full size.

The flowers have a funnel shape and a rosy pink colour. They sit just above the leaves and have a scent. Each bloom measures about 0.08 feet (0.025 metres) across. Flowering falls in late spring and early summer. The low leaves and raised blooms suit small rock gardens. RHS also lists it for ground cover and informal gardens. Raised beds, troughs, patio pots, and alpine houses offer other settings.

Grow this species in full sun with soil that drains well. RHS recommends moderate fertility and plenty of humus. Chalk, loam, and sand are all listed as suitable soils. It accepts acid, neutral, or alkaline conditions. RHS rates its UK hardiness as H4. Plants For A Future lists USDA zones 5–9. These ratings use different systems and should not be treated as equivalents. No pruning is needed, but slugs and snails may cause damage. Rust can also affect the plant. Sow seed with moderate warmth in late winter or early spring.

Plants For A Future lists leaves, flowers, and roots as edible. Leaves and flowers may be eaten raw or cooked. The source gives no further details about eating the roots. The leaves contain oxalic acid, which gives them a sharp taste. Eat only small amounts; large amounts can reduce available calcium. Cooking lowers the amount of oxalic acid in the leaves. People with kidney stones, gout, arthritis, rheumatism, or hyperacidity should take care. Plants For A Future records no known medicinal uses.