Stilbocarpa (Stilbocarpa polaris), commonly known as Macquarie Island cabbage, is a perennial herb native to the subantarctic region, including the Auckland Islands. This plant played a significant role in the survival of shipwrecked sailors on these remote islands, as it was one of the few edible sources of vitamin C and other minerals essential to a balanced diet and the prevention of scurvy.  

It thrives in moist soil and can be found extensively along the coasts and in open inland areas of the region, assisted by the islands’ heavy annual rainfall.  Stilbocarpa has large, fleshy leaves attached to long, thick, woody rhizomes.  Both the leaves and the rhizomes are edible, and can be consumed raw, though cooking softens them and makes them easier to digest.  The rhizomes also offered a good source of carbohydrates  For shipwrecked sailors, this readily available “vegetable” provided desperately needed balance to their protein-heavy diets of seal meat, seabirds, and shellfish.

While on Enderby Island, I had the chance to taste a stilbocarpa leaf from a plant by the footpath that had been broken by our foot traffic.  I admit this hesitantly, as this plant is protected, but I only tried a small piece from a leaf that was already damaged.  The texture was quite fibrous, but the flesh was juicy and sweet, and I found the flavor quite similar to celery.