Oxalis corniculata, L. India (Bombay Presidency; Rajasthan, western): leaves boiled and eaten; (Madras Presidency): leaves and tender shoots eaten as greens. (Deccan): seeds eaten; (Garhwal Himalayas): leaves acrid to taste and made into chutney. China: shoots and leaves eaten. Leaves contain oxalic acid, which is injurious, if eaten in large quantities. Vernacular names - Bombay Presidency: Ambusi. Rajasthan (western): Khati buti, Amrul. Tamil: Pooliaray. Telugu: Pullachinta. English: Lady's Sorrel. Ref. GAMMIE, GUPTA; GUPTA & KANODIA, READ, SAXENA, SHORTT, WATT.