Habitat and Range
Mountain Sorrel can be found while hiking in the alpine regions of the entire Sierra Nevada, ranging from 7000 to 13,000 ft. It often grows out from underneath rocks that protect it from incessant summer winds.
Physical Description
The basal leaves of this perrenial are kidney-shaped and the petioles (leaf stems) are 2 to 8 inches long. They become reddish with age and should be avoided because of their higher oxaclic acid concentrations. The panicle inflorescence consists of red flowers with 6 stamens and 2 pistils. The fruit is a flat and winged seed.
Food Uses
The leaves are my personal favorite wild trail snack in the high country. They have a delicious taste like lemonade that other sorrels of the Rumex genus share. The leaves are also high in Vitamin C. Boiling eliminates the oxalic acid toxin and renders the plant completely safe. Dried, the leaves make a great seasoning. You may also find that blanching and freezing works well for preserving Oxyria.
CAUTION: Eat in moderation or boil. Raw parts of this plant contain oxalic acid, a compound that reacts with calcium to produce oxalate crystals. This can yield symptoms of poisoning including muscle spasms, cramps and burning pain in the mouth.
Medicinal Uses
Because of its high concentrations of Vitamin C, natives and settlers alike found great use in sorrel for preventing scurvy (a deadly illness caused by lack of Vitamin C).
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