Scurvy-grass

(Redirected from Cochlearia officinalis)


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Plant Characteristics
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Cultivation
Exposure: ?"?" is not in the list (sun, part-sun, shade, unknown) of allowed values for the "Exposure" property.
Water: ?"?" is not in the list (wet, moist, moderate, dry, less when dormant) of allowed values for the "Water" property.
Scientific Names



Read about Scurvy-grass in the Standard Cyclopedia of Horticulture 

Scurvy-grass (Cochlearia officinalis, Linn.), a common European perennial, is so called from its anti-scorbutic qualities which have long been recognized. Stimulant, diuretic, stomachic, and laxative properties have been ascribed to it. In general appearance—leaf, flower, and fruit—it somewhat resembles its close relative, water-cress, but in flavor it is acrid, bitter, pungent, and has a strong suggestion of tar. Bruising reveals a disagreeable odor. When cultivated it is treated as an annual, the seed being sown on garden loam in a cool, shady place where the plants are to remain. It is grown to a limited extent in America, has escaped from cultivation, but so far has not become obnoxious as a weed like water-cress and horse-radish. Consult Vol. II, p. 808, for botanical description.CH

Cochlearia officinalis, Linn. Scurvy-grass. Hardy biennial, 2-12 in. high, but cult, as an annual: root-lvs. petioled, cordate; st.-lvs. oblong, more or less toothed and sometimes with a short-winged petiole: fls. early spring; calyx-lobes erect. Arctic regions.—Prop, by seed, which is small, oval, slightly angular, rough-skinned, reddish brown. The germinating power lasts 4 years. The green parts of the plant are strongly acrid, and have a tarry flavor. The seed is sown in a cool, shady position, where the plants are to stand. The Lvs. are rarely eaten as salad, but the plant is mostly grown for its anti-scorbutic properties. Not to be confounded with water-cress.CH


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