This species with a wide, almost cosmopolitan distribution, is present in all the regions of Italy, with three subspecies. It grows in meadows and clearings of open forests, in uncultivated ground, on dry, sandy mainly siliceous soils, from sea level to the subalpine belt. The species sporadically appears in the outer band of the temporary ponds of Sardinia, in contact with ruderal vegetation. The plant contains vitamin C, potassium oxalate and oxalic acid; oxalates are toxic if ingested in high doses and for prolonged periods of time. The young leaves, however, are edible in small quantities, both raw and cooked, and can be used in the preparation of sour sauces; the juice can be used to remove rust. The genus name in Latin means 'pole', 'spear', 'arrow', referring to the shape of the leaves of some species; the species name refers to the sour taste of the plant. Flowering period: May to August.

Italian name(s): Acetosa minore (Toscana, Val di Chiana), Acetosa pitica (Sardegna), Acetose (Friuli), Acetosella (Italia), Acretti (Abruzzi), Agrettu (Liguria, Mele), Agrigghiu (Calabria), Arxevure (Liguria, Bardineto), Cor'axedu (Sardegna), Ean e vin (Liguria, Vado, Zinola), Erba brosca (Emilia-Romagna), Erba brusca (Roma), Erba brusca (Lombardia, Como), Erba de San Gioan (Lombardia, Brescia), Erba sa (Liguria, Genova), Erba salamoja (Toscana, Val di Chiana), Erba saleina (Emilia-Romagna, Piacenza), Erba salina (Lombardia, Brescia), Forticella (Roma), Galei (Lombardia, Brescia), Garsoe (Lombardia, Pavia), Garsolei (Lombardia, Pavia), Lambrusca (Lombardia, Pavia), Malacitra (Sicilia, Modica), Melarga (Sardegna), Ossalida minore (antichi), Pan de luv (Liguria, Sella), Pan e vì (Lombardia, Valtellina), Pan lu (Liguria, San Bernardo), Pan magin (Liguria, Mele), Panevella (Veneto, Treviso), Panvì (Lombardia, Brescia), Papaciuch (Lombardia, Brescia), Poscola (Roma), Romice acetosella (Italia), Saleggiola (Toscana, Montecatini, Empoli), Sasara (Lombardia, Pavia), Scorlogg (Lombardia, Brescia), Zanzora (Lombardia, Pavia).