Scurvy Grass

(Cochlearia officinalis)

Also called: Spoonwort.

Description: This herb grows on muddy seashores on an angular smooth, shining stem 12 to 14 inches high with fleshy narrow green leaves and thick clusters of small white flowers which grow to about 10 inches in height. They have nearly globular seed pods. It has a salty taste. It is closely allied to watercress.
The name spoonwort is given because the shape of the leaves resemble an old fashioned spoon.

Medicinal uses: Scurvy grass contains potash salts. It is an excellent blood purifier and helpful in all skin eruptions, including sores, pimples, boils and abscesses.

'The scurvy grass was well known to early mariners as a remedy for scurvy which formerly proved so disastrous on long voyages. It was brought to notice by Captain Cook who used it in the Southern Seas.' - C. Pierpoint Johnson.

Culpeper said: 'Infused or the juice expressed, is better than the decoction, because the volatile parts are lost in boiling; it is a specific remedy against scurvy; it purifies the juices of the body from the bad effects of the distemper and clears the skin of scabs, pimples and foul eruptions'.

Part used: The herb.

Directions for use: An infusion is made by pouring 1 pint of boiling water on to 2 ozs. of the herb and when cold this should be strained. A wineglassful should be taken five or six times daily.

The leaves are very wholesome in a spring salad.