That is beginning to look like something worth investigating... Beta-carbolines are pretty widespread, it seems.
Oxalis gives oxalic acid its name. Not something to ingest in quantity. Better to extract the harmine than simply throw in a brew?
Quote:One
use-category, sour oca, contains cultivars with high levels of oxalic acid.[2] Farmers process these tubers to form a usable storage product, called khaya in Quechua.[12] To prepare khaya, tubers are first soaked in water for approximately one month. Then they are left outside during hot, sunny days and cold, freezing nights until they become completely dehydrated.
Sunlight degrades the oxalic acid; it probably won't do the harmine much good, either.
Anyhow,
unfortunately:
Quote:This article has been retracted at the request of the Editor-in-Chief and Author. Please see Elsevier Policy on Article Withdrawal (http://www.elsevier.com/locate/withdrawalpolicy).
Reason: The authors have been unable to find written experimental data which documented the actual isolation of the purported Ξ²-carbolines (harmine and harmaline) from root exudates. The source of the compound in question as originally reported is unclear. While Oxalis tuberosa roots do release fluorescent exudates, the identity of the fluorescent compound(s) awaits actual purification and structural determination.
That doesn't necessarily mean they were wrong... Lots of compounds are fluorescent, though.
βThere is a way of manipulating matter and energy so as to produce what modern scientists call 'a field of force'. The field acts on the observer and puts him in a privileged position vis-à-vis the universe. From this position he has access to the realities which are ordinarily hidden from us by time and space, matter and energy. This is what we call the Great Work."
β Jacques Bergier, quoting Fulcanelli