It has long been esteemed as an antiscorbutic. It is a topical emollient, antiphlogistic, astringent, antiscorbutic, hepatic and diuretic. It was therefore used as an antiscorbutic by British Arctic explorers. The plant is emetic, emollient, and antiscorbutic when fresh. In 1932 Charles Glen King confirmed that it was indeed the antiscorbutic factor. The antiscorbutic properties of certain foods were demonstrated in the 18th century by James Lind.