Mountain sorrel

Oxyria digyna

leaf

Round leaves with a tangy sorrel taste, raw, cooked or fermented; the Inuit store them for winter.

Origin

Arctic and high mountains

Where to find it

On damp scree and seeping rocks, from Greenland and Nunavut to the Alps and the Pyrenees.

Season (United States)

June to August · grows in your region

Preparation

Rich in oxalates: a handful, not a whole dish. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Vitamin CWhat slows things down Oxalates

Did you know?

It is one of the Arctic plants richest in vitamin C.