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| Sea Beet |
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| Sea Purslane |
On the Kent Coast, along the 10 mile path between Sittingbourne and Sea Salter via Faversham are patches of sea purslane and sea beet growing in large quantities.
Sea Beet - treat like spinach - pick the smaller, new leaves, (or trim out the stalk from older larger ones) and steam or add to dishes at the end so they wilt.
Sea Purslane - little 2cm long silvery leaves, on straggly bushes, just above the high tide mark, treat like little salty additions to salads - just a few - or I've read they are great to be used like a salty thyme or rosemary seasoning on roasted vegetables - just through them in with then for the last ten minutes of roasting, and they will add a salty, herb-like seasoning to them.
Enjoy
Tj@TheNook
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