Mountain sorrel is a perennial herb with basal kidney-shaped leaves with ocreas. The small, pannicled, flowers are 4-parted, bisexual, and greenish to reddish. Mountain sorrel grows on moist, gravelly or rocky, open sites at middle to high elevations. Its leaves can be eaten in salads, but both the names "Oxyria" and "sorrel" derive from it's sour acidic taste.