Scurvy Grass

Scurvy Grass (Cochlearia officinalis) is a biennial or perennial plant native to the coastal regions of Northern Europe, including areas such as the Baltic States, Belgium, Denmark, Finland, France, Føroyar, Germany, Great Britain, and Ireland. This plant thrives in moist, light (sandy), medium, or heavy (clay) soils with a pH between 6.5 and 7, making it adaptable to various growing conditions. Scurvy Grass is distinguished by its distinctive, narrow, and often twisted leaf shape, which has earned it the common name "Scurvy Grass." The plant is valued for its culinary uses, particularly as a source of vitamin C to prevent scurvy. Its edible leaves can be eaten raw or cooked and are commonly used in salads or added to soups and stews for their tangy flavor and nutritional benefits. Scurvy Grass is also recognized for its traditional use in herbal medicine, often appearing in sources around seasonal wellness traditions, particularly as a tincture. While not recommended for medicinal use, PlantSage presents this as ethnobotanical context. The plant grows up to 0.3 meters tall and thrives in partial to full sunlight, with a bloom period in May. Scurvy Grass has been introduced to several regions, including Argentina South, Czechoslovakia, Falkland Islands, Italy, Khabarovsk, Spain, and Switzerland, expanding its cultural and culinary significance.