Mountain Sorrel

Oxyria digyna - Supplied by Incredible Vegetables

Use sparingly 

The genus name Oxyria, is Greek and means 'sour'. Rich in vitamin C this plant has been used to prevent and cure scurvy amongst the Inuit people. 

From the buckwheat family (Polygonaceae)

Suggested uses:

Mix leaves into a larger salad - can be eaten raw or cooked giving a pleasant slightly sour taste, makes an excellent potherb and a very nice addition to salads.

The leaves can be fermented into a sauerkraut alongside white cabbages. 

Video tutorial on how to make sauerkraut (simply add the sorrel at the same time as the cabbage):

https://www.youtube.com/watch?v=o8TNnkZeShQ