Common Name: Mountain Sorrel

An alternate name is Arctic Sorrel.

Scientific Name: Oxyria digyna

The scientific name “Oxyria” comes from the Greek word “oxys”, meaning “sharp” or “acidic”, a reference to its sour taste.

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: As the name suggests, mountain sorrel grows on the mountains and alongside the snowbanks of northern Europe and North America. High in Vitamin C, it is an important part of Inuit and Saami diets.

Uses: Sorrel can be eaten raw in salads or cooked similarly to spinach to add a pleasant tang. It pairs especially well with fatty fish.

Be cautious not to consume too much at a time, as high concentrations of oxalic acid, the compound responsible for its sourness, can be toxic in large doses.

Selection & Storage: Mountain sorrel is a foraged plant with a harvest in April and May.

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