Scurvy grass (Cochlearia officinalis) is a small coastal herb loaded with vitamin C and a sharp, peppery flavor. Sailors used it for scurvy prevention for centuries. Today people forage it for salads, teas, and a bright herbal kick. This page shows how to spot it, how to use it safely, and how to grow a patch at home.
Look for low clumps of spoon-shaped or roundish leaves with a succulent feel. Leaves often sit on short stems and form a rosette. In spring you'll see tiny white or pale pink flowers in small clusters. It prefers salty, damp spots: cliffs, salt marsh edges, and rocky tidal shores. Taste a tiny bit to confirm: scurvy grass has a strong, peppery-citrus bite—start small.
Beware of lookalikes. If the plant is tall, woody, or has pinnate leaves, it is not scurvy grass. Always compare leaf shape and flower color before harvesting large amounts.
Harvest young leaves in spring for the mildest flavor. Use scissors and leave at least half the plant so it regrows. Wash leaves well to remove sand and salt. If you forage near roads, avoid plants grown by traffic or industrial runoff.
Tea: chop 1 teaspoon fresh leaves per cup, pour boiling water over them, steep 5–10 minutes. The tea is tangy and best drunk warm. For a stronger drink, add a slice of lemon or a teaspoon of honey.
Raw: add fresh leaves to salads or sandwiches like watercress. Use small amounts at first—its bite can overpower milder greens. Cooked: toss into soups or sautés at the end of cooking to keep the bright flavor and preserve vitamin C.
Preserve: quick-pickle leaves in vinegar and salt to keep them for weeks. Freezing works too, but drying reduces vitamin C noticeably.
Growing at home: choose a cool spot with moist, well-drained soil and some salt tolerance. Start from seed in early spring in trays, transplant when seedlings are sturdy, and space plants 20–30 cm apart. Partial sun is fine; full shade makes plants leggy and weak.
Safety notes: scurvy grass is a food herb, not a medicine. It adds vitamin C but won't replace medical treatment. Pregnant or breastfeeding people and those on medication should check with a healthcare provider before using any herb regularly. If you have known allergies to Brassicaceae family plants (cabbage, mustard, watercress), test a tiny amount first.
Quick tip: pair scurvy grass with fatty foods or proteins—its sharpness cuts richness and brightens flavor. Think smoked fish, boiled potatoes, or creamy cheese. Want to experiment? Try a simple scurvy grass vinaigrette: chop leaves, mix with olive oil, vinegar, salt, and a touch of mustard.
Scurvy grass is easy to love once you get past its bite. It rewards simple uses, grows in tough spots, and connects you to a long history of practical herbal food. Try a small patch or a cup of tea and see how it fits your cooking and foraging routine.
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