Cochlearia officinalis aka Scurvy Grass

Common scurvygrass is highly tolerant of soil texture and chemistry. Plants For A Future reports that it grows in light (sandy), medium (loamy) and heavy (clay) soils provided drainage is reasonable, and it accepts a pH range from mildly acid through neutral to mildly alkaline. Useful Temperate Plants notes a preference for sandy or gritty, well-drained substrates. The species is unusual among non-halophytic crucifers in tolerating distinctly saline conditions — its native habitats include saltmarshes, coastal cliffs and brine springs.

Flowers are small, 8–15 mm across, with the four white petals typical of the cabbage family; some forms show a mauve or lilac tinge. They are produced in loose racemes from April or May through August, with peak flowering in May, and are described as fragrant. Each flower is hermaphrodite and self-fertile, but pollination is also performed by bees, flies and beetles.

The flowers of Cochlearia officinalis are described as fragrant, particularly noticeable in mass at peak bloom in May. The crushed foliage has a sharp, pungent mustard-like flavour and odour typical of the cabbage family.

Common scurvygrass is pollinated primarily by insects — bees, flies and small beetles all visit the open four-petalled flowers. The species is also self-fertile, so isolated plants will set seed even without pollinator visits.

The leaves are edible raw and were a traditional foraged salad ingredient in coastal Britain and northern Europe. Their high vitamin C content gave the species its common name and made it a valued antiscorbutic. The flavour is sharp and pungent, sometimes described as acrid or tarry, and most modern palates find it best in small quantities mixed with milder greens. PFAF rates the species only 1 of 5 for edibility.

Historically, common scurvygrass was the standard European treatment for scurvy. Sailors carried dried bundles or a distilled extract on long voyages, and herbalists including Nicholas Culpeper recommended drinking the juice as a spring tonic. PFAF lists it as antiscorbutic, aperient, disinfectant, diuretic and stimulant, with bruised leaves applied externally to heal ulcers. Its medicinal role declined sharply in the mid-19th century when citrus fruit became widely available, and PFAF gives it a medicinal rating of 2 of 5.

Beyond its culinary and medicinal applications, the leaves were brewed with hops into "scurvygrass ale," a tonic drink popular in Britain until the mid-19th century and still occasionally produced as a heritage craft beer. PFAF notes the plant attracts wildlife but lists no industrial or material uses, giving it an other-uses rating of 0 of 5.

Scurvy Grass is a low-maintenance plant that requires minimal attention, making it an excellent choice for beginners.

Scurvy Grass’s native range is Coastal and mountainous regions of western, northern and central Europe, including Britain.

Scurvy Grass should be watered regularly, allowing the soil to dry out between waterings.

Scurvy Grass requires abundant, bright and direct light. Placing it less than one foot from a window is the best way to make sure the plant receives enough light to survive and thrive. Depending on your region, however, the current weather can affect the placement of the plant in your home. For example, in some areas the sun may be too direct and intense, so it's best to place it farther away from the window. You may also need to adjust your placement according to the season as the sunlight can change intensity over the course of the year. If you live in a region with significant temperature fluctuations, such as a desert, you may need to place the plant a bit farther away from the window to avoid extreme heat or cold. With some care and attention, your Scurvygrass will be sure to bring you many years of beauty and enjoyment.

Scurvy Grass is not known to cause harm to humans or pets.