Scurvy grass was one of the first wild greens used by frontiersmen to combat scurvy, a disease that results from the lack of fresh fruits and vegetables. North America pioneers and prospectors relied on the widely distributed grass when there was a scarcity of fresh food. Scurvy grass was eaten raw or simmered in a small quantity of water. Some liked the leaves torn into fine pieces or as part of a salad. Used in whatever fashion, scurvy grass prevented a vitamin deficiency and served many early America as an emergency food.