Foods of England - Scurvy-grass

Scurvy-grass

Fruit and Vegetables

Scurvy-grass, spoonwort, is Cochlearia a salt-tolerant herb of the cabbage family with sharp, bitter leaves used in salads and in seafood stews (Evelyn 1699). It can effectively treat 'scurvy' - a vitamin C deficiency. Although the plant thrives only in salty conditions, it now extends far from its coastal origins due to the winter salting of roads.

Scurvy-grass (Cochlearia officinalis)
Image: Anne Burgess

Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);

Sallet of Scurvy grass.
Being finely pick't short, well soak't in clean water, and swung dry, dish it round in a fine clean dish, with capers and currans about it, carved lemon and orange round that, and eggs upon the centre not boil'd too hard, and parted in halves, then oyl and vinegar; over all scraping sugar, and trim the brim of the dish.

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