Common scurvy grass, also known by its scientific name Cochlearia officinalis, is a perennial herbaceous plant belonging to the Brassicaceae family. It is native to coastal regions of Europe, particularly the British Isles, and can be found growing in salt marshes, shingle beaches, and rocky areas near the sea.
The common scurvy grass gets its name from its historical use as a remedy for scurvy—a disease caused by vitamin C deficiency. This plant is known for its high vitamin C content, which contributed to its importance in sailors' diets during long sea voyages, preventing scurvy symptoms such as fatigue and bleeding gums.
This plant typically forms rosettes of pinnately lobed leaves that are dark green in color, fleshy, and slightly hairy. Its small white flowers, which bloom from spring to early summer, are arranged in dense clusters atop stalks that emerge from the rosettes. The flowers eventually give way to fruits, which are small and elongated, containing several seeds.
Common scurvy grass has a pungent and bitter taste due to its mustard oil content. In the culinary world, the leaves and young shoots of this plant are occasionally used as a spicy condiment, adding an interesting kick to salads and seafood dishes.
Overall, common scurvy grass is a hardy coastal plant that has significant historical and medicinal importance due to its vitamin C content and its use as a pit stop for sailors seeking an antidote for scurvy.
