Rosemary 1 handful, cloves 40, salt of scurvy-grass 2 oz, omphacine
3 lb; boil to 2 lb. It is good for putrid gums in the scurvy.
– Bates’ Dispensatory, translated and edited by William Salmon, 1694
Long before the introduction of lemons and limes into the diets of sailors,
scurvy-grass was a welcome food for returning mariners. It grows widely in
coastal areas in the northern hemisphere, and is rich in Vitamin C.