Lepidium oleraceum, commonly known as Cook’s Scurvy Grass, is a rare NZ native herb once eaten by early sailors to prevent scurvy. This hardy perennial forms a lush rosette of bright green, edible leaves and produces clusters of white flowers in summer. Found naturally in coastal areas, it thrives in harsh, salty environments. Today, it is valued both as a historical species and as a unique addition to coastal and native NZ gardens.
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