Scurvygrass, Common

Ideal as an addition to salads: for a tasty, spicy touch! In the past, sailors on long sea voyages would take a barrel of salted scurvygrass with them; it was eaten to prevent scurvy. At the time, it wasn't even known that the leaves contain an extremely high amount of vitamin C. Medicinally, scurvygrass increases appetite and promotes digestion. Furthermore, it positively influences the gallbladder and liver, which in turn has a soothing effect on gout and rheumatism. The perennial plant is evergreen and originally grows in brackish water areas. When cultivated with sweet and salt water, the leaves become smaller than in freshwater areas. (source: Herb Encyclopedia by Nico Vermeulen)

Names:
Latin: Cochlearia officinalis
Dutch: Echt lepelblad
Also known as: Zeeradijs
English: Scurvy-Grass