Cochlearia officinalis - Common Scurvygrass

Cochlearia officinalis, also known as Common Scurvygrass or Spoonwort, is a medicinal and aromatic plant. It is cultivated for its foliage, which has a spicy, pungent, and slightly bitter flavour, and is used as a condiment similar to chives or even as a mustard substitute. This Cochlearia can be planted between April and September, in rich and well-drained garden soil, in full sun or partial shade. The leaves can be harvested as needed throughout the winter.

Cochlearia officinalis belongs to the Brassicaceae family (formerly crucifers), just like mustard or watercress. It is a small plant resistant to frost, with fast growth, and behaves as a perennial or biennial depending on the climate and growing conditions. This species can be found near the ocean, but increasingly along roads subjected to winter salting, as it thrives in salty soils. The plant forms a clump of about 25cm (10in) in all directions and develops upright leafy stems. The basal leaves have long petioles, while the smaller stem leaves are sheathing. All leaves are tough, dark green, with slightly upturned edges (hence the name Spoonwort). This vegetation is known for its high vitamin C content. The flowering period is from March to July, depending on the sowing date. The flowers are about 1cm (0in) in diameter, white, slightly fragrant, and clustered. After pollination by insects, small kidney-shaped seeds develop in fruits called siliculas.

In the kitchen: The leaves have a pungent and spicy flavour reminiscent of horseradish. They can be used raw, in small quantities, to enhance salads or raw vegetables, for example with garlic and parsley. Cochlearia also adds flavour to omelettes, rabbit with mustard... You can also do a spring detox with Cochlearia officinalis, accompanied by dandelion or wild chicory with their purifying properties.

Properties: antiscorbutic, depurative, sudorific, diuretic, cholagogue, rubefacient, digestive, and tonic. Prepare the leaves as an infusion.

Harvest: The leaves can be harvested from November to March during mild weather.

Storage: Consume quickly or finely chop the leaves and freeze them, similar to parsley and chives.

Gardening tip: Keep the soil slightly moist, but not waterlogged. Be aware of slug and snail attacks in spring and autumn.