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Sea Aster (Tripolium pannonicum) (2).jpg

Sea Aster 

A sweet-flavoured, succulent leafy vegetable from the daisy family.


Simply delicious raw or very briefly cooked. Try adding late to a stir fry or cooking in hot but not boiling water for just 30 seconds and dressing with olive oil or butter.


The mild taste means that Sea Aster pairs well with any savoury dish, especially with vegetables, fish, cheese or meat.

Orache (Atriplex sp) (2).jpg


A  tender, rich, and gently salty leaf which is perfect in salads and can also be enjoyed lightly cooked in water. 


Try adding to miso soup,  seaweed broth or bone broth.


Orache is jam-packed with vitamins and minerals like calcium, magnesium, anthocyanins, phosphorous, iron, protein, zinc, selenium, tryptophan, vitamin C, vitamin K, carotenes and dietary fibre, it is a nutrient-rich superfood

Sea Plantain (Plantago maritima) Sea Pur

Sea Plantain

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Sea Beet (Beta vulgaris) (11).jpg

Sea Beet

Delicious raw, even better cooked. Mild spinach-like flavour, loaded with nutrients including vitamin C, iodine, iron and calcium. Best lightly wilted in a shallow pot of water to prevent blackening that can happen with cooked in oil. Also holds up well to long slow cooking and lends itself well to an Indian saag. 

Sea Arrowgrass (Triglochin maritima) (2)

Sea Arrowgrass 

Sometimes known as Beach Coriander, this one works well as a herb, a salad ingredient or as a green vegetable.


Cook for 30 seconds or less to preserve the delicate flavour and texture.


Chop and enjoy raw in salads or use as a garnish to add a slightly salty and coriander-like flavour. 

Sea Sandwort (Honckenya peploides)(3).jp

Sea Sandwort 

Succulent and crisp, with a taste reminicent of sliced cucumber with salt and pepper. Delicious as a raw salad ingredient.


Try mixing Sea Sandwort with a some finely chopped celery and onion, dress with your favourite oil and vinegar, season with a little salt and black pepper - perfect in place of coleslaw.


Also great lightly cooked, can be used in stir fries or added late to soups and stews.

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