Mountain Sorrel, Alpine mountainsorrel

Oxyria digyna

Physical Characteristics

Oxyria digyna is a PERENNIAL growing to 0.5 m (1ft 8in) by 0.3 m (1ft). See above for USDA hardiness. It is hardy to UK zone 2 and is not frost tender. It is in flower from June to August, and the seeds ripen from July to August. The species is hermaphrodite (has both male and female organs) and is pollinated by Wind. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Distribution

Mountains of the northern temperate zone, including Britain.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Edible Uses: Leaves - raw or cooked[2, 46, 62, 85, 257]. A pleasing acid taste[183] and an excellent potherb[1]. A very nice addition to salads[K]. The leaves can be fermented into a sauerkraut for winter use[183]. Use in moderation, see notes at top of sheet,

Medicinal Uses

Antiscorbutic Astringent Dysentery Vitamin C The leaves are rich in vitamin C and are used to treat scurvy[212]. The roots, stems and leaves are cooked and eaten in the treatment of dysentery[272].

Known Hazards

The leaves contain oxalic acid, which gives them their sharp flavour. 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[238].