So, as many of you may know, I live on a boat, traveling the world by sea. Though today in most places it is possible to obtain at least some decent nutrition no matter where (Azores sometimes impossible), I am interested. Scurvy Grass, what is the best preparation for it and do I need any special utensils?
I would suggest that you look to Rene Redzepi's new Nordic cuisine, which sources the very type of ingredient(s) in which you're interested. Common scurvy-grass grows along French, northern Spanish, Danish and Norwegian coasts and on mountain peaks in Western Europe. Weigh anchor and sail to the Basque Country coast, and search the Barbadun, Plentzia and Urdaibai estuaries.