Description
The Vikings already knew the scurvy grass as a source of vitamin C for the winter. The dark green leaves are harvested from summer to spring. They are used as a seasoning for salads and cooked dishes. The taste is reminiscent of horseradish and mustard. Scurvy grass grows 25 – 50 cm high and overwinters if it has already been sown in autumn.
Location requirements
Sunny to shady, very undemanding.
Sowing
March-June or August – September. Sowing depth: approx. 0.5 – 1 cm.
Germination
5 – 15 °C, 10 – 20 days.
Plantation
Keep weed-free during the cultivation phase and water when dry, otherwise the leaves will become very bitter.
Distances
30 x 2 cm.
Harvest
June – March, continuous.
