Common scurvygrass

Cochlearia officinalis

leaf · herb

Small fleshy leaves with a horseradish bite, eaten raw by the pinch, very rich in vitamin C.

Origin

Coasts of northern Europe

Where to find it

On cliffs, salt meadows and rocks along the North Sea, from Norway to Scotland; no one takes it to sea any more, but it is still picked by the pinch.

Season (United States)

March to June

Preparation

The leaves are washed and snipped raw, at the last moment: cooked, they lose their bite.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Pungent glucosinolates · Vitamin C

Did you know?

Sailors took it against scurvy: hence its English name, “scurvy grass”.