Wild seashore vegetables

The seashore and surrounding areas are rife with lots of edible plants like sea beet, sea cabbage, samphire and rock samphire, sea purslane and many more. I’ve even been introduced to sea peas, which are delicious in a salad if you pick the tiny shoots. And we don’t have to wait until delicious crunchy samphire appears in the summer, for we can enjoy sea spinach and sea purslane all the year round.

These wild seashore vegetables can be used, both individually and combined, in a variety of ways - from pickling to simple steaming. A piece of freshly caught fish, such as pollack or gurnard, is at its best scattered with simple steamed or blanched seashore vegetables.