Pick it early in the season before it gets leathery and inedible. Is this the plant that grows down Portwilliam shore Rd, bit like oilseed rape. The key foraged ingredients are sea-purslane, which can be found by the ton on just about any salt marsh or river estuary in the country, and wild fennel, which is a bit harder to track down but can be locally quite abundant, especially in coastal areas. Can’t wait to monitor its many stages! Sea kale was a very popular garden vegetable in the 18th century. Britain’s biggest “wild” food supplier could be banned from gathering sea kale along the Kent and East Sussex coast, amid a growing backlash against foraging. Use the back of a wooden spoon to mash the sea-purslane into a pulp, in the oils and juices from the meat, to make a sauce (you may want to remove some of the oil first, if there’s too much). Crambe maritima (common name sea kale, seakale or crambe) is a species of halophytic flowering plant in the genus Crambe of the family Brassicaceae (Cruciferae), that grows wild along the coasts of Europe, from the North Atlantic to the Black Sea. As luck would have it, it also happens to be absolutely delicious, providing some sort of food for most of the year. Naturally very salty and tender, it is best served raw or lightly steamed as a garnish for fish dishes. 6) Just before the three hours are up, start steaming the fennel stems, and put the potatoes on if you want to serve with mash. If you continue to use this site we will assume that you are happy with it. Forager's lockdown nettle diet raises funds. Sea beet is the parent of beetroot and swiss chard, and is more commonly found on pebble beaches just above the tide line. Put the fluffy leaves and the smaller stems in a layer on top of the sea-purslane. Scientific Name: Crambe Maritima Family: Brassicaceae Also known as: Crambe. The British seashore is one of the most rewarding places to forage, offering a whole host of edible wild plants that inlanders like us can only dream of. Chop up the sea kale in to pieces that a small enough to fit in your jar (this depends on the size of your jar but I usually roughly chop in 5cm chunks) bring some water to a rolling boil and place the sea kale in boil for 1 minute only then strain pour cold water over the sea kale (to cool down quickly and keep its colour) Sea-kale became so popular a delicacy in Victorian kitchens that it was one of the first victims of over-zealous foraging, gathered in ever-increasing quantities from foreshores around the country to stock kitchen gardens, until it almost disappeared. Forage kale is a dark green, leafy vegetable that is a member of the brassica family. This rather grim picture was my first sight of sea kale, giving few clues of the beauty to come…. How much would you recommend? How to Identify Sea Kale . Sea Purslane will not purée and therefore can be used in dishes like risottos. Foraging for free and organic food is a real pleasure. Wild food is all around us. I first saw this triffid of a plant in the wild about 10 years ago by a seaside car park where sand dunes meet man made shale (its a long story) when it developed its wonderful budding flower heads I decided it was a broccoli plant escaped from near-by fields. This reaction may just have been about the very specific interaction of that plant, at that age and how I prepared/cooked it. I should add that there were absolutely no other ill effects, it simply left us feeling light and purged. Visiting Galloway for Galloway Wild Foods Events, Corona Virus and Galloway Wild Foods Events. As summer gets going, strange round translucent green fruits appear. Sea kale can be added to pasta and rice dishes or salads/Credit: Getty At this time of year the leaves of the sea kale plant can be cooked just like ordinary kale. Credit Sam Webster Edible. The leaves by now will be getting large and thick, but you should still be able to find young, tender ones if you delve through the foliage. Slow-cooked pork belly with sea-purslane and wild fennel, served with sea kale, mashed potato and mushrooms. I accompanied it with some sea kale which just happened to be in area I was foraging. I also fried some mushrooms to go with the dish. You may have also come… Its alien-looking purple shoots, sculpturesque leaves and clouds of nodding flowers are works of high art to intoxicate the senses and marvel the mind. Foraging coastal plants in Winter. Thanks. Flower heads are starting to form by now, and before opening they knock the spots off purple sprouting broccoli in every department! Required fields are marked *. Apparently sea kale was once a common sight above the high tide mark on many of Britain’s shingle beaches, but is now restricted to sporadic colonies and clusters. I recently picked a couple of larger leaves with the idea of adding to my super green smoothie. Good work in helping it along. Do you have any thoughts on this? I place it on a par with ceps, reedman, hogweed and spoot clams in the parthenon of wild food gods. Shoots like this can be gathered from among larger, less palatable leaves for most of the growing season. Cruinniú na nÓg are holding a series of online workshops next week on foraging, harvesting and preparing edible plants and seaweeds that can be found all along the Connemara coast. Sea kale is an interesting vegetable to cultivate because of its perennial nature and its many edible parts – roots, leaves, flowers and seeds. Steam and serve with butter. Foraging winter greens on the coast – Black Mustard. I have had success cutting them into long ribbons and cooking like tagliatelle. Do you eat the latter too? Buckshorn Plantain and Scurvy Grass. 4) Put the casserole dish (lid on) in an oven and cook for three hours at 165° (or fan 150°). 9) The dish will now contain the meat juices, including plenty of oil, and some very well-cooked sea-purslane. Foraging for sea purslane (Halimione portulacoides) Chenopodiaceae family Learn all you need to know how to find, identify, and use the gourmet sea purslane! Close up of sea kale leaf and flowers. I have read that hey don’t have much culinary merit anyway. This means that it’s a goldmine for foraging, and will get you will into the mood for it before the bountiful summer comes along. Just mentioned it here so folk have a heads-up! Sea kale used to be a Victorian favourite that fell out of fashion in the later 1900s but has grown in popularity in the past couple of years. I mention the blanching of the stalks in the article. Great to hear that you’ve met and got to know this lovely plant. Later in the year, many of the stalks “self-blanche” among the shade of the earlier foliage. Pork belly joint 1.5 to 2kg. Posted at 9:22 28 Jun 9:22 28 Jun. The leaves look almost identical in shape and colour to the ones in the picture, but it hasn’t flowered. I’m sure there are Hollywood starlets that would pay a lot for such an ingredient! ... Sea Kale – you’ll find it on the shoreline. Young sea kale shoots, at their optimum size and condition for eating. I’ve read that it can be confused with sea kale cabbage, but I’ve yet to find any descriptions/pictures that can help with a positive ID. I saw on a shingle bank near me what I thought to be sea kale , then lo and behold it grew broccoli ‘trees’ …either way I’ve picked a little to add to my salads …greatly enhanced! 1) Wash the sea-purslane. The roots are edible, but apart from needing a JCB to get them up, it would be a crime (legally and metaphorically) to dig them up. It is found scarcely through the coast of Norway, particularly in Færder National Park. Sea Kale Sea kale (Crambe maritima) is a hardy herbaceous perennial that has thick, waxy blue-green leaves, and honey-scented flowers in summer. It is a maritime plant which grows (predominantly) on the southern shores of the British Isles, and around the Baltic Sea, the Black Sea and the Atlantic. I suspect that foragers will cherish and enjoy this plant so much, they are much more likely to contribute to its success and distribution than undermine it. By mid March, striking deep purple coral-like shoots will develop. Foraging. No salt needed. Sea purslane is found in abundance in salt marshes along the southern coastlines, and is creeping ever further north. Thank you for the encouragement to forage a little of this marvellous plant..have never quite known how edible it was before. The stems taste mildly of pea and cabbage which combines remarkably well with the sweetness of the blossom. Put the sauce in a jug and put the jug in the oven to keep warm. It is a member of the cabbage family and high in vitamin C – the botanic name is Crambe maritima. Really interesting, thank you. Serve with the sautéed sea-purslane, mashed potato, steamed wild fennel stems (with plenty of butter) and optional sea kale (with plenty of lemon juice). Sea kale (Crambe maritima) is a member of the brassica family and native to Britain. I nibbled a raw bit and WOW broccoli was never this good… I realised what it must be and looked it up to be sure, but this was the only plant I could find so I wouldn’t harvest from it. Here is a photo-tour of a year in the life of this remarkable plant: Sea kale is a native perennial, over wintering in a deep and extensive root system. Fungi Foraging Workshops in Sussex (2021), Spring Foraging Workshops in Sussex (2021), Coastal / Seaweed Foraging Workshops in Sussex (2021), Slow-cooked pork belly with sea-purslane and wild fennel. If you are tempted to try a couple at this stage, resist and completely bury the shoots in shingle. This is purely to make the skin go crackling-like and should take about 4 minutes. Alys Fowler: foraging at the seaside ‘While you’re at the beach, there are things worth foraging for above the tideline’ Sea beet is the ancestor of our beetroot. I grew it from some chunks of root that someone gave me. Sea kale. It was the very mature leaves that had that effect. Our dunes are wonderful, packed with amazing plants including the sea daffodil, but under constant threat of tampering with/destruction by the often non-environment-friendly Environment Agency in their mission to create ugly, intrusive sea defences everywhere now. Sea Purslane - salty, small amounts can be an interesting addition to salads. Leaf colour can be quite variable between two neighbouring plants – anything from a pale, washed-out looking greeny blue, to rich greens and purples. I have seen seasoned michelin starred chefs get as giddy as a child in a sweetie shop when introduced to this for the first time! Also in the port I found Oraches, Sea Beat & Sea Kale. Sea Kale (crambemaritima) Another one for those who like to combine sea air, gardening and eating, this plant typically grows wild along the coast of Europe, from the Black Sea to the North Atlantic, meaning it too is something of a tough cookie. ** VILLD-nettisarjassa kokki Ossi Paloneva ja toimittaja Noora Shingler … More often than not nowadays, the tramping of young shoots by careless walkers is their biggest threat. I found this whilst waiting for the ferry at Fishbourne - Isle of Wight, yesterday. By mid April the earlier weirdness will be starting to resemble something rather more cabbagy, with the leaves thickening and taking on more green hues. This was very popular in the 19th Century and commercial demand actually depleted numbers quite dramatically. Whether these are the beginnings of new colonies or the last vestiges of receding ones, I leave them to their rather wonderful business. Sea Kale The key foraged ingredients are sea-purslane, which can be found by the ton on just about any salt marsh or river estuary in the country, and wild fennel, which is a bit harder to track down but can be locally quite abundant, especially in coastal areas. Though I am yet to fully explore possibilities. 12) To serve, place the belly strips with their crackling side sideways, and drizzle the sea-purslane sauce over the top. As the name implies, sea kale is a plant of our shore line. We use cookies to ensure that we give you the best experience on our website. Errr…not sure I can be helpful on that! 5) Pick the leaves off the stems of the other half of the sea-purslane. Sea kale in full bloom – a wondrous sight on a rocky coast. By summer, some of the leaves may be a much as 2 feet long by which time they will have become tough, bitter and in need of a lot of cooking if you plan to eat them. I am fortunate to live quite near a few large and well established colonies which keep me in delicious greens for most of spring and early summer. Considerate foraging of a few parts of each plant is unlikely to have much impact on the deep-rooted perennials. They taste as good as they smell and make a striking and delicious accompaniment to meat and fish. I love this plant and it grows near me on dunes amongst the marram on a beach in Cornwall..won’t say where as there are not a great deal there, despite one being of enormous size and ‘presence’, it must be said. The top two-thirds of 6 or 7 wild fennel plants. Depends on your taste, and what else is in it I guess…. Habitat: Some coastal regions of the Black and Baltic Seas and North western Europe, but absent in the Mediteranean.It … It’s on the increase again now but shouldn’t be over-picked; just a … Even if it wasn’t edible sea kale would still be my favourite plant (well, maybe equal with common hogweed). Thanks. Marsh samphire can be found in abundance in salt marshes and tidal mud flats on the British coast. Winter coastal foraging for Common Mallow and Sea Kale. I’m enjoying learning more about the wild flora on Suffolk vegetative shingle at the moment and have seen Sea Kale and Sea Pea. Wild Coastal Foraging Walk. Well worth a rummage! I eat some vetches (see wild plant guide), but not sea pea. But why would it give you the runs once and not other times? But you can also find more unusual delicacies down by the sea. On Newport’s Parrog beach today, we find honeysuckle by the ancient Lime Kiln, and sup on its edible nectar. Do not steam for too long, as it can become bitter. Apparently sea kale was once a common sight above the high tide mark on many of Britain’s shingle beaches, but is now restricted to sporadic colonies and clusters. Stunning views across the Irish sea, ancient hill forts, hidden gorges, caves and a wealth of delicious succulent and aromatic coastal plants. This creation is very loosely based on a dish by Lukas Pfaff. Sea kale will regrow from pieces of root stock. ... Wild mushrooms, cockles and sea kale are among the … Coastal foraging in winter for wild Parsnips. We get very jealous watching our coastal-foraging friends dining out on samphire and sea kale and endless edible seaweeds. It is Slow Living at it’s best. Several generous handfuls of fresh, tender, new-growth sea-purslane. Many in this family are only marginally edible, after extensive prep. I’m harvesting and enjoy this, having recently found some on a bike ride. If you live near the coast and/or want to learn more about seashore foraging then Edible Seashore is an essential book from John Wright. 7) Take the belly strips out of the casserole dish, put in another dish and return to the oven to keep warm (turn the oven down low). Did you know that The victorians would earth up around them to get blanched stalks for eating, the shale often does this naturally. They look like peas and taste like cabbage and are the final wonderful twist in the life-cycle of this remarkable plant before it dies back to escape the winter storms. I couldn’t afford a suckling pig, so I re-invented it (today) using a much cheaper cut of meat. 3) The belly joint will usually come rolled in string, which makes the first part of the process easier: use a sharp knife to cut the joint into 4 strips. At this stage the leaves are succulent, crisp and tender, with a sharp cabbagy pepperiness and make an amazing centrepiece to any salad. Shoots like this can be gathered from among larger, less palatable leaves for most of the growing season. Sea kale is a fairly common seashore plant and the leaves, roots, stalks and flowers are all edible either raw or cooked. ... Over-foraging also presents a threat at some sites. All Rights Reserved. 10) Heat some butter and olive oil, and plenty of freshly ground sea or rock salt, in a frying pan and then fry the belly strips, skin-side down. Winter foraging for wild vegetables. Sea Kale, aka scurvy grass, is a native to the European coastline. 11) Meanwhile, in another pan, sauté the second half of the sea-purslane for a couple of minutes in butter and/or olive oil. Sorry about the poor quality photo – I was in a bit of a rush to try my new creation! Hello Thankyou for your wonderful photos/ explanation! For hundreds if not thousands of years, peoples from the north Atlantic to the Black Sea have scoured the coastline to forage it as an edible delicacy similar to asparagus. A 6 mile walk along wild beaches and rugged cliffs in the company of a mountain guide and expert forager. Fantastic info, thanks! Both are good eating. The edible possibilities transcend harvesting for shoots; you can also eat the leaves as a tasty kale green. 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Large, dead leaves pork belly with sea-purslane and wild fennel plants out on samphire and sea kale without... Through the coast of Norway, particularly in Færder National Park on its edible nectar more than... Effects, it simply left us feeling light and purged to form now! Coast of Norway, particularly in Færder National Park are some of the sea-purslane, new-growth sea-purslane close to European...