While many people in Nunavut are out picking berries like paurngait (crowberries) and kimminait (cranberries) this week, there’s another amazing plant that’s perfectly ripe right now: qunguliit. Our team has been so excited to finally get up here and document the plant life after a summer of photographing in Manitoba and Northwestern Ontario. Unlike berries, qunguliit are actually mountain sorrel, a leafy green that grows low to the ground. It’s an important part of the traditional Inuit diet, and for good reason—it’s absolutely packed with Vitamin C, a crucial nutrient in a climate where fresh fruits can be hard to come by.
Picking qunguliit is a peaceful, satisfying task. You find it in moist, open areas, and this time of year, the leaves have a wonderful sour, almost citrusy flavor. They’re a perfect snack right off the plant, a burst of fresh flavor in the crisp September air. For a taste of the tundra, you can also chop them up and add them to a glass of water for a refreshing, lemonade-like drink. We’ve seen them used in everything from salads to garnishes for Arctic char, showcasing just how versatile they are.
This season, the leaves are at their prime. The reddish ones are a little less sweet than the greener ones, but they’re all delicious. The experience of harvesting qunguliit is a direct connection to the land and the traditions of the people who have lived here for generations. It’s about more than just finding food; it’s about participating in a cycle of life that has sustained communities for centuries. Being a part of that, even in a small way, is an incredible feeling.
A quiet pleasure, picking qunguliit connects us to the land and its history.
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