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Mountain sorrel

Oxyria digyna

The mountain sorrel and the sorrel were used in a similar way: the mountain sorrel was eaten as such or added, together with the sorrel, to milk. The mountain sorrel also contains oxalid acid, which may cause damage to the kidneys. Plants that contain oxalid acid should be eaten together with milk products.

The mountain sorrel is a perennial but does not bloom every year. The stem is almost leafless, and the basal leaves are kidney-shaped. Mountain sorrels grow on rivers, shores and cliffs. The leaves are rich in vitamin C and taste a bit like spinach. Fresh mountain sorrel leaves and shoots quench one’s thirst effectively.