Mountain Sorrel (Oxyria diyna) in autumn colours, Bear Islands, Ofjord, Northeast Greenland National Park

Description

Mountain sorrel is common in the tundra of the Arctic. The leaves of mountain sorrel have a fresh acidic taste and are rich in vitamin C, containing about 36 mg/100 mg. They were used by the Inuit and Dutch whalers on Spitsbergen to prevent and cure scurvy, and can be used in salads. It is called qunguliq in Inuktitut. The above-ground parts of the plant are edible when cooked.