Thanks for the input. I checked each entry, but nothing matches so far. I'll come back and post what it is, that is if I can find it. The only description I can give is that is looks like oxalis except bigger and the small yellow flowers are borne at the stalk. The color is very light green, almost chartruese and thats about it. Thank you for your info.

ooh, Baileycat! Gossards..*goes green* Hurrah! I'm trying out more of his things and am willing to pay the $$ (within reason) because I'm trying to go for things with high bud counts and great reblooming to get more outof the season...and I need the winter hardiness (it gets depressing to lose so many over the winter when I worked so hard for "flower spending $$) I splurged on "Supermodel" and "Tornado Bird" and also got on LA "Lemon Parchment", Primal Scream, and Broadway Charmer,Westbourne Easter Egg Hunt and Westbourne Snow Cream . I really want Snake in the Grass, Boo! and Shark Attack ..hope they have some left! I'm trying to hold back as I also have a ridiculous amount of seedlings from last year's thinking "wow! I can buy millions of seeds for the same price as daylilies".. butmost of them are buried in small containers feet deep in snow, so I guess we'll see what survives the winter :)

It ain't gonna happen! That is one plant that even seems to grow in the winter. Actually, if you let the Creeping Charlie, violets, Dayflowers and Lady Thumbs take over instead, you might get less wood sorrel. LOL! However, I do find it is one plant easy to pull out with a metal rake or other standing weeding device. Keep at it and try to get it before it flowers. Maybe a germination suppressant like Preen if you aren't looking for any self sown plants. Keep applying new mulch. Use low groundcovers like sedums to compete with it - you will still get some growing inside the plant. I think I've lessened the amount of wood sorrel I have in my yard a bit over the years but I know I will never get rid of it. It is always ready to increase in numbers. I actually like the look of wood sorrel so when a volunteer plant appeared under an indoor tropical plant once, I let it grow groundcover-like. It actually looked cute until it started dispersing little black seeds all over the drapes and walls. Once I decided to start pulling it out, I couldn't get rid of it and we are talking about just an area of one indoor pot. I am guessing it resprouts from roots left behind. If your problem is that bad, you might try digging up your plants and see if that suppresses the regrowth at all.

OK, don't panic about the oxalic acid, other more common greens have it too, like lambsquarters, beet leaves, spinach, swiss chard (leaves & stalks), rhubarb, and parsley. All things I like. Moderation is key, unless you have problems with calcium absorption or kidney stones. I just finished the batch, it is pretty yummy, and I can see why people liked it in the spring, because back in the day lemons weren't commonly available. The stuff looks like something you would need to clean off of the aquarium though. I very vaguely followed a recipe for "Saint Bertille Herb Soup" from a cookbook called "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourette. (What a name!) I love the book, got if for Christmas one year. The actual recipe sounds good too. It calls for lettuce, parsley, watercress, scallions and chervil, none of which I used, lol! I sort of subbed the herbs I had, and some wild onion bulbs from the yard and some dried chives and dried chervil. And the juice of a wrinkly lemon. The combo of bolted cilantro and the tartness of the sorrel was good. Also in there was thyme prunings and dill volunteers, along with some dandelion greens and some frozen spinach. I also didn't have cream so used 2% milk and lite cream cheese mixed. Also added one yellow potato. Saint Bertille Herb Soup - from "Twelve Months of Monastery Cooking" 1 small head leaf lettuce 1 bunch sorrel 1 cup chopped parsley 10 scallions or 2 leeks 1 bunch watercress butter 1 1/2 quarts vegetable stock 1 cup white wine 1/2 cup heavy cream or half and half 1 egg yolk, beaten 1/2 cup chervil salt and pepper to taste Shred the lettuce and the sorrel. Chop the parsley, scallions and watercress into small pieces. Melt the butter in the soup pot, add the chopped greens and cook slowly for a few minutes over low heat. Stir continually. Add the stock and the wine. Cover the pot and cook for about 40 min. Remove the pot from the heat, add the cream, beaten egg white, chervil, salt and pepper. Blend well in a blender. Reheat the soup for a few mintues, but do not allow it to boil. Refrigerate the soup and serve cold. Or it can be served hot with slices of French bread on the side. Note: I pureed the soup in the pot with a hand blender. I mixed the egg and milk together, and then slowly added 1 cup of the broth to that mixture. Then I slowly drizzled the egg mixture into the warm soup. I cooked it on low to cook the egg for about 10 min. It didn't curdle! I will be eating this hot, as I can't abide by cold soup for some reason. Gazpacho and cucumber are all I have been able to stomache.