The leaves are smoothly rounded, roughly spoon-shaped (the scientific name Cochlearia derives from the Latinized form, cocleare, of the Greek κοχλιάριον, kokhliárion, a spoon; this a diminutive of κόχλος, kókhlos, seashell), or in some species, lobed; typically 1–5 cm long, and with a fleshy texture.

[14] The book Cochlearia curiosa: or the curiosities of scurvygrass was published in English in 1676,[16] Described as "both a learned and accurate work", it was well received,[17] and apparently brought scurvy-grass "into great repute" as a remedy.

"[19] The leaves, which have a strong acrid, bitter, or peppery taste similar to the related horseradish and watercress, are also sometimes used in salads or eaten with bread and butter.

The advent of modern fast roads treated with salt in winter for ice clearance has resulted in the colonisation by scurvy-grass of many inland areas where it formerly did not occur.

The scurvy-grass seeds become trapped on car wheels, transported often for a considerable distance, and then washed off, to grow in the salt-rich soil at the side of the road where other plants cannot survive.