A salty & succulent wild taste of the sea. Mix in with crushed new potatoes and serve alongside fish.
These fleshy leaves are ideal in any recipe that needs salt and texture, and add a charming visual addition to any dish. Sage-like greyish-green raw and vibrant green when cooked.
Sea Purslane should be left on the branches and picked off as and when required. Will last 7 days or more refrigerated. Wash before use.
To cook - blanch or steam very quickly (too long and the leaves turn dark green and the flavour becomes bitter) and dress with butter and/or lemon. Raw leaves are like a wild salty bar snack which your guests will be unable to keep their hands off!
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as