Mountain Sorrel or Alpine Sorrel
In the higher areas of the central alps in the damp scree slopes one often finds a member of the knotweed family, whose leafs and blossoms taste spicy-sour. This is the reason why the plant is named Mountain Sorrel or Alpine Sorrel.
The taste reminds one of that of sorrel and can be related to the oxalic acid content of the plant. The Mountain Sorrel, which is also widespread in northern Europe, contains relatively high levels of vitamin C. Among the Inuit and Lapps, it is therefore known as a valuable and popular wild vegetable.