Most gardeners choose plants based on their flowers, but leaves are a big part of what we see year round. Triangularis leaves are a stellar purple, with deep rose patterning and a zippy geometric shape. For small plants with huge impact, mix triangular with silver leafed partners like Japanese ferns or artemesia or chartreuse mates as our photo shows. Exceptionally handsome in light colored ceramic pots. Also excellent as houseplants on a sunny windowsill for rich color all winter.
Leaves – raw or cooked. A pleasant acid flavor. Use in moderation, see notes at top of sheet, Flowers – raw. A pleasant and decorative addition to the salad bowl. Most children really adore eating the flowers raw. Root – raw or cooked. The root is up to 2in long and .5in wide, it is crisp and juicy with a pleasant sweet mild flavor.
*The leaves contain oxalic acid, which gives them their sharp flavor. Perfectly all right in small quantities, the leaves should not be eaten in large amounts since oxalic acid can bind up the body’s supply of calcium leading to nutritional deficiency. The quantity of oxalic acid will be reduced if the leaves are cooked. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition.