Cochlearia officinalis

Cochlearia officinalis is a medicinal and aromatic plant known as scurvygrass, spoonwort, officinal watercress, or officinal horseradish. It is cultivated for its foliage, which has a spicy, pungent, and slightly bitter flavour. It is used as a condiment similar to chives or even as a mustard substitute. Its leaves are rich in vitamin C. Sow the seeds directly in place, between April and September, in rich and well-drained garden soil. Sow in full sun or partial shade. The leaves can be harvested as needed throughout winter.

Cochlearia officinalis belongs to the Brassicaceae family, just like mustard or watercress. This small plant is resistant to frost, behaving as a perennial or biennial depending on the climate and growing conditions. It has a rapid growth rate. This species is found not only near the ocean but also increasingly along roads subjected to winter salting, as it thrives in salty soils. The plant forms a clump measuring about 25cm (10in) in all directions. It develops upright and leafy stems. The leaves at the base have long petioles, while the smaller leaves on the stems are sheathing. All leaves are tough, dark green, with slightly upturned edges (hence the name spoonwort). This foliage is rich in vitamin C. Flowering occurs from March to July, depending on the sowing date. It takes the form of slightly fragrant white flowers measuring about 1cm in diameter, clustered together. After pollination by insects, fruits called siliculas form, containing small kidney-shaped seeds.

Culinary use: the leaves have a pungent and spicy flavour reminiscent of horseradish. They are used raw, in small quantities, to enhance salads or raw vegetables, for example with garlic and parsley. Spoonwort also adds flavour to omelettes. 

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

Harvest: the leaves are harvested from November to March during mild weather.

Storage: consume quickly or chop the leaves and freeze them. Treat them as you would parsley and chives.

Gardener's tip: keep the soil slightly moist, but not waterlogged. Beware of slug and snail attacks in spring and autumn.