What plant cures scurvy? The best natural sources of vitamin C

November 18, 2025 •

3 min read

Scurvy is one of the oldest known nutritional deficiencies, with symptoms documented as early as 1550 BC. Historically, sailors and others with limited access to fresh food faced the devastating effects of this disease, leading to a long search for the answer to what plant cures scurvy, which lies in the essential nutrient, vitamin C.

Quick Summary

Scurvy results from a severe vitamin C deficiency, and can be cured with any plant rich in this nutrient. Historical treatments included citrus fruits and coniferous teas, while modern prevention relies on a wide variety of fresh produce.

Key Points

Vitamin C is the cure: The active ingredient in any plant that cures scurvy is vitamin C (ascorbic acid), not a single, specific plant.
Historical remedies varied: Historically, people used plants native to their region to combat scurvy, such as eastern white cedar in North America and scurvy grass in Europe.
Citrus was proven effective: Naval surgeon James Lind proved in 1747 that citrus fruits like oranges and lemons were highly effective at treating scurvy.
Modern prevention is simple: Today, preventing scurvy is easy by eating a balanced diet rich in fresh fruits and vegetables like bell peppers, strawberries, broccoli, and kiwi.
Cooking affects nutrients: Vitamin C is sensitive to heat and light, so consuming raw or lightly cooked produce helps maximize nutrient intake.
Supplements are an option: If dietary intake is insufficient, vitamin C supplements can also be used to treat and prevent the condition.

The Core Answer: Vitamin C, Not a Single Plant

There is no single plant that cures scurvy; rather, the cure comes from vitamin C (ascorbic acid), a nutrient found in many plants. Scurvy results from a prolonged lack of vitamin C, leading to the breakdown of collagen and connective tissues. Any fruit or vegetable with enough vitamin C can reverse the deficiency, with effectiveness depending on the vitamin C content, preparation, and quantity consumed.

Historic Plant-Based Scurvy Remedies

Before the scientific link between vitamin C and scurvy was established, various cultures discovered plants that could prevent or cure the disease through practical observation. These remedies were crucial during times when fresh food was scarce.

Eastern White Cedar ('Annedda')

In 1536, the St. Lawrence Iroquoians helped Jacques Cartier's scurvy-ridden crew by providing a tea from the 'Annedda' tree, likely Eastern White Cedar. This tea, rich in vitamin C, saved the men.

Scurvy Grass (Cochlearia officinalis)

As its name suggests, this plant was historically used by European sailors. Scurvy grass leaves contain vitamin C and were eaten fresh despite their bitter taste.

Cloudberries

High in vitamin C, cloudberries were used by Vikings and Arctic explorers in cold regions to prevent scurvy. Norwegians preserved them for winter.

Citrus Fruits

Citrus fruits are a well-known historical remedy. James Lind's 1747 trial demonstrated that oranges and lemons were effective.

Modern High-Vitamin C Plants and Foods

Many fruits and vegetables provide sufficient vitamin C, making scurvy easily preventable and treatable with a daily diet. Excellent plant sources include bell peppers, kiwifruit, strawberries, broccoli, Brussels sprouts, and potatoes. Vitamin C is sensitive to heat and water.

Table: Comparison of Historical vs. Modern Scurvy-Curing Plants


Feature	Historical Scurvy Plants (e.g., Scurvy Grass, Annedda Tree)	Modern High-Vitamin C Plants (e.g., Bell Peppers, Kiwi)
Availability	Often restricted by geography, season, and difficult to preserve for long voyages.	Widely available year-round, fresh or frozen, due to global agriculture and transportation.
Preparation	Often required brewing decoctions (cedar tea) or consuming bitter-tasting raw leaves.	Consumed fresh, raw, or lightly cooked; many are sweet and flavorful.
Taste Profile	Typically very strong, bitter, or pungent flavors.	Wide range of pleasant, palatable flavors.
Nutrient Preservation	Susceptible to degradation, especially from boiling, which was a common preparation method.	Best consumed raw or lightly steamed to retain maximum vitamin C content.
Scientific Basis	Discovered empirically through observation, with the underlying vitamin C cause unknown.	Rooted in modern nutritional science and understanding of biochemistry.

Conclusion: A Diverse Plant Diet is the Cure

The cure for scurvy is ultimately vitamin C. A diverse diet of fresh fruits and vegetables is the most effective modern strategy for prevention and treatment. Bell peppers, kiwis, strawberries, and citrus fruits are excellent sources. Vitamin C supplements are also available if dietary intake is insufficient. Scurvy is largely preventable today.

For more detailed information on vitamin C requirements and deficiencies, the Office of Dietary Supplements at the National Institutes of Health is an excellent resource: {Link: NIH https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/}.

Keypoints

Vitamin C is the cure: The active ingredient in any plant that cures scurvy is vitamin C (ascorbic acid), not a single, specific plant.
Historical remedies varied: Historically, people used plants native to their region to combat scurvy, such as eastern white cedar in North America and scurvy grass in Europe.
Citrus was proven effective: Naval surgeon James Lind proved in 1747 that citrus fruits like oranges and lemons were highly effective at treating scurvy.
Modern prevention is simple: Today, preventing scurvy is easy by eating a balanced diet rich in fresh fruits and vegetables like bell peppers, strawberries, broccoli, and kiwi.
Cooking affects nutrients: Vitamin C is sensitive to heat and light, so consuming raw or lightly cooked produce helps maximize nutrient intake.
Supplements are an option: If dietary intake is insufficient, vitamin C supplements can also be used to treat and prevent the condition.

Frequently Asked Questions

Historically, various plants were used, but the most well-known are scurvy grass (Cochlearia officinalis) in Europe and eastern white cedar (Annedda) in North America. Sailors also famously used citrus fruits like lemons and oranges.

While an orange contains vitamin C, a full recovery from scurvy requires consistent replenishment of the nutrient. Treatment involves consuming a nutrient-rich diet or high-dose supplements for several weeks until the deficiency is reversed.

The fastest cure involves consuming a high quantity of fresh, vitamin C-rich foods or a supplement. Bell peppers, kiwis, and guavas have very high concentrations of vitamin C.

With proper treatment, which includes a diet high in fresh fruits and vegetables, initial symptoms of scurvy like fatigue and pain can improve within days. Full recovery can take several weeks or months, depending on the severity.

Yes, cooking significantly reduces the vitamin C content in food, as the vitamin is sensitive to heat. Eating fresh, raw fruits and vegetables or lightly steaming them is the best way to preserve the nutrient.

Yes, potatoes are a decent source of vitamin C, and historically played a role in reducing scurvy rates in Europe. However, more potent sources like citrus fruits and peppers offer higher concentrations per serving.

The delay was due to several factors, including skepticism among medical authorities, logistical challenges in storing fresh fruit, and later, the use of a less effective processed lime juice which undermined the original findings.