 On the coast of Norway, the pollen of this plant has been found in peat bogs that are 12,600 years old, indicating that it must have been one of the first plants to colonise the area after the retreating ice age glaciers.The leaves of mountain sorrel have a fresh acidic taste and are rich in vitamin C, containing about 36 mg/100 g. They were used by the Inuit to prevent and cure scurvy, and can be used in salads.The above-ground parts of the plant are edible when cooked.