Sea Asparagus Where To Buy? The 7 Latest Answer

This banchan, a Korean side dish, is inspired by kongnamul muchim, a simple bean sprouts recipe. To take it to another level, I tossed the veggies in a hot wok, creating a smoky flavor that complemented the nutty sesame oil.

As with most home cooking, measurements vary from family to family and often consist of terms like “a pinch, a spoonful, or a handful.” I embrace this by starting the recipe with two handfuls of sea asparagus rather than exact measurements. When it comes to seasonality, use measurements as a guide for proportions. Start with some sesame oil and add more if needed. Optionally spice it up with Korean chili paste, gochujang, a pinch of sugar and a pinch of light soy.

Korean side dishes are enjoyed in a rice bowl with several other side dishes or grilled meats. For a modern approach, use it as a salad topper. Enjoy them cold or warm straight from the wok.

Sea asparagus, the most delicious seafood you have ever eaten

Sea beans, cucumber grass, sea asparagus, or the Latin name salicornia—however you refer to them, these are great, crunchy, salty veggies and you need to get your hands on some. The good news is that if you live on the west coast of British Columbia, you can easily find them. Although upon research it appears that other different species are thriving around the world.

Raw sea asparagus tastes as salty as the sea, and the young tips have a hint of unribbed green apple peel. When cooked quickly, the flavor becomes more neutral, like a salted green bean.

Where to Find and Look for Salicornia

You can find these succulent-like greens in salty marshes on beaches. I got the tip from Tiffany Bader to look for dark green patches in the landscape in spring to early summer and go to those areas. As with most wild food quests, it takes time to research and seek them out, but eventually you can’t stop seeing them wherever you go. You can also buy sea asparagus at local grocery stores or farmers markets. Get out and support these small businesses!

Could this “salt-loving” edible sea vegetable be the new kale?

The three types of sea vegetables grown by the scientists at FAU’s Harbor department are sea asparagus, which looks like regular asparagus; sea purslane leaves, which are red at the ends; and saltweed with the smaller leaves. (Image credit: Megan Davis, Ph.D.)

Skip the salt! Three veggies from the sea could be the new kale with the added benefit of a salty flavor. Researchers at Florida Atlantic University’s Harbor Branch Oceanographic Institute recently completed a 10-week study to determine the optimal growing conditions for three species of sea vegetables: sea asparagus (Salicornia bigelovii), sea purslane (Sesuvium portulacastrum), and sea salt (Batis maritima). Eaten in Europe, Asia, and Hawaii, this sea vegetable could soon be a great addition to salads, soups, pasta, rice, and other dishes in the continental United States.

These nutritious plants for human consumption do not require fresh water and are instead grown in salt water. These sea vegetables are halophyte plants, or “salt-loving” plants, which is what gives them their salty flavor. As a vegetable, herb or edible accompaniment, they occur naturally in the salt marshes and thrive in salt water with the right nutrient ratio. They can be eaten raw, blanched, sautéed, or cooked into a dish.

The study, part of FAU’s Integrated Multi-Trophic Aquaculture System project to optimize sustainability and aquaculture production, tested three different substrates for growing the sea vegetables: sand, clay pebbles and just water. The work is an ambitious system that produces multiple species simultaneously and is designed on the premise that “the junk of one species is the treasure of another”. Greater sustainability has been the driving force behind the development of aquaculture systems at FAU’s Ports Department, leading to advances including minimizing both water use through recirculation techniques and energy use through improved efficiencies.

In this latest study, the largest plant harvested was saltweed, which was grown in sandy substrate and weighed nearly 2 pounds. Approximately 100 pounds of the plants grown in the study came from six tanks of the experimental system. By the end of the study, the researchers had grown a total of 187 plants and lost only two plants, showing their exceptional survivability. The average edible proportion of the plants ranged from 55 percent for sea purslane to 72 percent for sea asparagus and 75 percent for sea salt. The plants performed better overall in the sandy substrate; were a greener color in the sand and clay treatments; and were lighter green when grown only in water tanks.

“Sea vegetables are a great source of minerals and would be a healthy addition to any meal,” said Paul Wills, Ph.D., principal investigator on the Integrated Multi-Trophic Aquaculture System Project, research professor and associate research director at FAU’s Ports Department, who co- PI Megan Davis, Ph.D., a research professor of aquaculture and stock improvement at FAU’s Ports Department. “We sent our recently harvested sea vegetables to the laboratory to be analyzed for proteins, fats, minerals and carbohydrates. From our previous studies, we know that one serving provides 1 gram of plant-based protein, no fat, and no cholesterol. Some species of halophyte plants contain iodine, which is an important element for health, and the salt they contain is similar to sea salt.”

//

Video credit: Brian Cousin, FAU Oceanographic Institute in Harbor Branch

The objectives of the study are to demonstrate and identify the optimal growth criteria for the plants, determine markets, work with chefs to develop recipes and understand consumer acceptance of the product. Researchers will also determine the economics of growing these crops and market values. They plan to share this information with prospective growers to assist them with systems technology, product development and marketing to build a new aquaculture industry in Florida and elsewhere.

Sea vegetables effectively remove nutrients produced by marine fish, shrimp and other species farmed in FAU’s integrated multitrophic aquaculture system. Because sea vegetables draw nutrients from the water, they in turn make highly productive and desirable, if underutilized, plants. Sea vegetables are grown from seeds or cuttings, grow very quickly and are ready for harvest in 8 to 10 weeks.

The species in this land-based integrated multitrophic aquaculture system are fish, shrimp, sea urchins, oysters and macroalgae, also known as seaweed, and each is grown separately from the others. However, they are all connected by a network of filters and pipes that allow the water and, in particular, the “waste” products to circulate. Each species represents a different trophic (or food) level in this food web construct, and although the fish and shrimp receive food from outside the system, each subsequent species feeds on what the others leave behind.

Circulation takes place via a hub-and-spokes concept, in which the hub is a computer-controlled filter and distribution system and the spokes lead to the different culture areas. In the prototype facility, all components are indoors except for the macroalgae cultures, which require sunlight.

“Aquaculture scientists, engineers and technicians at FAU’s Oceanographic Institute in Harbor Branch carefully coordinated this study at a very challenging time for research due to COVID-19,” said James Sullivan, Ph.D., Executive Director of the Harbor Branch the FAU. “Their efforts have demonstrated the feasibility of successfully growing and harvesting nutritious and delicious sea vegetables in aquaculture while minimizing waste and maximizing efficiency and productivity.”

The research team includes Jordon Beckler, Ph.D., an assistant professor; Ikuko Fujisaki-Butler, Ph.D.; Obby Tapley; Richard Mulroy; Richard Baptiste; Matt Quinan; Lynn Wilking; and Brian Cousin, all in the Ports Department at FAU.

This project is supported by funding from the Aquaculture Specialty License Plate granted by the Harbor Branch Oceanographic Institute Foundation.

(Left) Ikuko Fujisaki-Butler, Ph.D., and Megan Davis, Ph.D., harvesting sea vegetables with Paul Wills, Ph.D., and Richard Mulroy at the Harbor Branch Oceanographic Institute’s Integrated Multi-Trophic Aquaculture the FAU system. (Image credit: Brian Cousin, Harbor Branch Oceanographic Institute at FAU)

-FAU-

I was always on the lookout for new types of vegetables and was happy to find them at my local grocery store (eg.

I’m pretty sure I’m the only one buying sea asparagus/beans. People often stop me at the grocery store and ask what they are if I grab a handful. I explain to them that it’s sea asparagus/beans and it’s a bit salty and crunchy, which causes rather strange looks.

Sometimes I say: “Here, try it”, but I haven’t found any takers yet. And when I check out none of the cashiers seem to know what they are, nor does anyone in the produce department come to think of it. They’re usually called little green beans (okay, that works). Still, I look forward to seeing them week after week. They have a crisp, clean texture and a pleasantly salty taste (tastes like the sea).

I was interested in learning a little more, so I did some research: Salicornia, or sea asparagus, isn’t actually a vegetable or a type of seaweed, but a succulent herb that grows in salt marshes and near beaches. They’re loaded with vitamins (particularly vitamins A, B2, B9, and folic acid) and the antioxidant trimethylglycene (TMG), which is believed to have anti-aging properties and a host of other health benefits (I won’t bore you ). the details, but they pack a nutritional value).

Sea asparagus can be eaten raw (as an accompaniment to grilled fish or tossed in a salad), often pickled and lightly steamed, or sautéed with garlic and a squeeze of lemon. If you find them a bit salty in their raw form, soak them in water for an hour or two to remove some of the saltiness. I love just tossing them in a green salad for texture and a bit of saltiness. I’ve sneaked a few into salads I’ve made for dinner parties and they’ve received almost unanimous praise.

Check out this post and this post for more ideas on incorporating sea beans. Or maybe sea asparagus salt (I want to try that). Finally got around to making a batch of sea asparagus salt; How cool, it’s light green in color (see photos below).

Sea asparagus (salicornia) is an otherworldly looking vegetable, and yes it is a vegetableSigne Langford/The Globe and Mail Share

Even if you’ve never heard of it, you may have stepped on it along the coast or seen heaps of it at farmers’ markets. And if you’re not the curious type, you might have walked right past. Sea asparagus (salicornia) is an otherworldly looking vegetable, and yes, it is a vegetable.

Various species grow around the globe; the one we see here is from North America. A succulent—its pea-green segments bulging with salt water—it’s already seasoned to perfection. Enjoy it raw in a salad or cooked and eaten like green beans or asparagus (the terrestrial kind); it is a natural with seafood.

On the east coast it is most commonly called sea fennel or sea asparagus, but is also known as sea beans, glasswort, crow’s foot greens and many other regional names. Wild forage expert and collector Jonathan Forbes uses two growing seasons, selling sea asparagus from both coasts, beginning in early June through late July north of Sooke, B.C., then out of Nova Scotia from late June through late August. And how does Forbes like his Salicornia? “My favorite way to eat it is in a salad with fresh vegetables and a dressing of olive oil, lemon, garlic, anchovies and yogurt.”

Prices range from $12 to $20 a pound at the local farmer’s market, or find canned sea asparagus on the Forbes website www.wildfoods.ca.

Grilled whole Ontario trout in sea asparagus

Bury a whole Ontario trout in a bed of naturally moist and salty sea asparagus. Over the grill or in the oven, the salty water from the vegetables steams and flavors the fish as it cooks. If you have a grill basket, this is perfect; If not, aluminum foil will work just fine. This recipe is ripe for improvisation. Use the sustainable fish you prefer, whole or filleted. I like whole fish because the cavity gives another place to add flavor and ingredients – maybe more sea asparagus.

This post may contain affiliate links. Please read the disclosure policy.

Sea beans are a succulent summer vegetable with a crunchy texture and salty flavor. This nutritious plant is native to swampy or saline environments and is also known as glasswort and sea asparagus. You can make it on the stovetop in minutes as an easy side dish!

Look no further than sea beans or a tasty and exotic addition to your diet! This vegetable is valued for its health benefits and is considered a delicacy by many. You can eat them raw or serve them steamed or fried.

While collectors have been harvesting these plants for decades, they are increasingly appearing at farmers markets, grocery stores, and restaurants!

What is a sea bean?

Sea beans are a succulent summer vegetable that grows in salty marshes, salt lakes, and beaches. Officially known by its scientific name Salicornia, it has many other names, including sea asparagus, sea fennel, pickleweed, saltweed, and even crow’s foot vegetables.

This halophyte, or salt-tolerant plant, typically grows 3 to 4 inches long but can grow to a foot in height. It’s popular in Hawaii and recently gaining traction in the continental US and Canada.

How do sea beans taste?

Sea beans have a natural salty flavor due to their saltwater origin. Their texture is crunchy and meaty with a slight crunch, which makes them very pleasant to eat.

Some people like to blanch sea beans in boiling water to reduce the saltiness, but I’ve found it makes no difference. If you are concerned about the taste, buy a smaller quantity the first time or combine with other vegetables.

Are Sea Asparagus Good For You?

Some people consider sea asparagus to be one of the most nutritious plants you can eat! Sea asparagus is low in calories and comes in at just 45 calories in a 100-gram (3.5 ounce) serving, according to Eat This Much.

There are also a number of other health benefits, including:

Source of vitamins A, C, B2 and B9 (folic acid)

Source of trace elements such as magnesium, potassium, calcium, riboflavin, copper and zinc.

Useful dietary fiber

Source of the amino acid betaine

The only potential downside is the high sodium content in sea beans, making this vegetable unsuitable for people on a kidney diet or for monitoring their blood pressure.

Can You Eat Sea Beans Raw?

Yes, these plants are delicious both raw and cooked. Eaten raw, they are a crunchy, crunchy snack or a tasty addition to your salads. Just make sure to wash them thoroughly before eating.

Sea beans recipe

For an easy side dish, just sauté sea beans with a little olive oil and garlic over medium-high heat. Start by sauteing the garlic until fragrant, about 30 seconds. Next add the sea beans and sauté for 1 to 2 minutes until they turn light green:

Arrange on plates and drizzle with a little lemon juice if you like. If the sea beans turn dark green, they’re overcooked!

frequently asked Questions

What is sea fennel good with? This vegetable pairs beautifully with meats like chicken, steak, and lamb. It’s also delicious when served with seafood appetizers like fish and shrimp. You can even use it for a fun garnish on a cocktail.

If you want to pair sea fennel with other vegetables, try onions or potatoes. Always pre-cook the other vegetables first, as the sea fennel cooks so quickly. How long do sea beans last in the fridge? Sea beans should be bright green in color and crunchy in texture, so avoid limp or dull ones. They will keep in the fridge for up to 3 days and storing them in a resealable plastic bag will help keep them fresh. Where can you buy sea beans? You can most commonly find sea beans at grocery stores, fish stores, and farmers markets. However, they are also increasingly available online. The main season is usually from May to September. Where to Find Sea Beans When in coastal areas, keep an eye out for these plants that grow in the wild around beaches, swamps, and salt flats. You can browse to your heart’s content!

More Healthy Vegetables:

About me

On the green side of life

Samphire (Salicornia europaea) is an edible, salt tolerant succulent that grows in salt marshes here in the UK. It’s a delicious salty treat that’s quite expensive in the supermarkets, although the flavor is strong enough that you don’t need much of it. However, if like me you’re lucky enough to live near a growing area, why pay when you can forage? Also known as green salt, sea asparagus, St. Peter’s Wort (the patron saint of fishermen) and mermaid’s kiss, samphire is packed with nutrients, rich in vitamins and minerals. Here I show you how to find samphire, how to identify it and how to prepare it.

Please read my guide to safe and sustainable foraging before picking or eating anything from the wild.

Where to find swells

Samphire is abundant in the salt marshes along the coast near where I live. It grows in the mud or sand around salt marshes, estuaries and tidal creeks in West Sussex. Sloes, blackberries and rose hips also grow along the sea wall in late summer and early autumn.

How to recognize swells

Samphire is a succulent with fleshy green, heavily articulated stems and fleshy leaves, and looks a bit like a miniature asparagus plant. Choose the youngest, light green plants, being careful not to uproot the roots. The easiest way to do this is to snip off the light green ends of the plant with scissors.

Similar plants

Samphire is a similar looking but unrelated plant that is also a salt tolerant succulent and is edible, but far less common than glasswort. Sea Spray (also known as Seepweed, Sea Blite or Sea Rosemary) also looks a little like Samphire when young and grows in similar locations, but is also edible and the leaves can be used in the same way.

When should you pick samphire?

It can be picked from late spring and throughout the summer. Be careful not to uproot the plants. Use scissors or pinch the thinner, younger shoots and avoid the slightly yellower, thicker stems. Later in the summer into fall, ligneous stems develop that aren’t as pretty to eat, but you can still eat the fresh green shoots.

As always when foraging for food, only take what is necessary where it grows in abundance and do not uproot plants.

How to cook samphire

Wash samphire thoroughly and eat sparingly raw in salads, or lightly steamed, boiled, or sautéed in butter for about two minutes. Do not add salt as it is naturally very salty and do not serve with salty foods such as bacon or anchovies. It is traditionally served with fish and also goes well with eggs, lamb or potatoes. Try it with new potatoes with butter and some parsley. My favorite thing to eat is sea fennel with fried potatoes. It’s a match made in heaven!

Fried new potatoes with sea fennel

Genus of flowering plants in the family Amaranthaceae

Salicornia is a genus of succulent, halophytic (salt tolerant) flowering plants in the family Amaranthaceae that grow in salt marshes, on beaches, and among mangroves. Salicornia species are native to North America, Europe, Central Asia and southern Africa. Common names for the genus include glasswort, pickleweed, picklegrass, and swamp samphire; These common names are also used for some species not found in Salicornia.[1] To French speakers in Atlantic Canada, they are colloquially known as “titines de souris” (“mouse tits”). The main European species is often eaten, called swamp samphire in Britain, and the main North American species is occasionally sold in grocery stores or appears on restaurant menus as sea beans, sea fennel or sea asparagus.

Description[edit]

The Salicornia species are small annual herbs. They grow decumbent to erect, their simple or branched stems are succulent, glabrous and appear jointed. The opposite leaves are greatly reduced to small fleshy scales with a narrow dry margin, glabrous, sessile and united at the base, enclosing the stem and forming a succulent integument giving it the appearance of composed segments.[2 ]: 522 [3] Many species are green, but their foliage turns red in autumn. Older stems may be somewhat woody at the base.

All stems end in spike-like, apparently articulated inflorescences. Each joint consists of two opposite tiny bracts with a (1-) 3-floral cyme firmly imbedded in cavities of the major axis and partially occluded by the bracts. The flowers are arranged in a triangle, the two lateral flowers under the central flower. The hermaphroditic flowers are more or less radially symmetrical, with a perianth of three fleshy tepals united almost to the apex. There are 1–2 stamens and an ovary with two stigmas.[3]

The perianth is persistent in the fruit. The pericarp is membranous. The vertical seed is elliptical, with a yellowish-brown, membranous, hairy seed coat. The seed does not contain perisperm (nutrient tissue).[3]

Like most members of the subfamily Salicornioideae, Salicornia species use the C 3 carbon fixation pathway to uptake carbon dioxide from the surrounding atmosphere.[4]

Taxonomy [ edit ]

The genus Salicornia was first described by Linnaeus in 1753.[5] Salicornia europaea was selected as the type species.[6]

The genus probably arose during the Miocene in the region between the Mediterranean basin and Central Asia. Beginning with the perennial and frost-sensitive former genus Sarcocornia (now found to be paraphyletic)[7], the annual, highly inbred and frost-tolerant Salicornia diversified during the late Pliocene to early Pleistocene. Through intercontinental dispersal events, they reached southern Africa twice and North America at least three times. Two tetraploid lineages spread rapidly, with the ability to colonize lower salt marsh belts than their diploid cousins. Inbreeding and geographic isolation have resulted in a large number of reproductively isolated species that are poorly differentiated.[8]

The taxonomic classification of this genus is extremely difficult (one article calls it a “taxonomic nightmare”).[8] Identifying species seems almost impossible for laypeople. The reasons for these difficulties are the reduced growth with weak morphological differentiation and high phenotypic variability. Since the succulents lose their properties when they dry out, herbarium specimens are often difficult to identify and less suitable for taxonomic studies.[8]

Molecular phylogenetic studies have regularly revised the description of the genus. It was considered distinct from Sarcocornia in studies from 2007 and 2012.[8][9] A 2017 study resulted in Sarcocornia being submerged in Salicornia, significantly increasing the size of the genus, which was divided into four subgenera.[7]

Species [ edit ]

S. rubra in an inland saline habitat in an inland saline habitat

As of April 2022, Plants of the World Online accepts the following species:

Distribution and habitat[edit]

The Salicornia species are widespread across the northern hemisphere and southern Africa, from the subtropics to the subarctic regions. There is one species in New Zealand[10] but the genus is absent in Australia and South America.[8]

They grow in coastal salt marshes and inland saline habitats such as the shores of salt lakes.[8] Salicornia species are halophytes and are generally tolerant of saltwater immersion (hygrohalophytes).

Ecology [ edit ]

Salicornia species are used as food plants by the larvae of some Lepidoptera species, including the Coleophora case carriers C. atriplicis and C. salicorniae; The latter feeds exclusively on Salicornia spp.

Used[ edit ]

Culinary [ edit ]

S. europaea is edible, either cooked or raw,[11] as are S. rubra and S. depressa.[12] In England, S. europaea is one of several plants known as sea fennel (including sea fennel); The term samphire is believed to be a corruption of the French name [herbe de] Saint-Pierre, meaning “St. Peter’s Herb” means.[13]

In Hawaii, where it is known as “sea asparagus,” it is often blanched and used as a topping for salads or as an accompaniment to fish.[14][15]

In addition to S. europaea, the seeds of S. bigelovii provide an edible oil. The edibility of S. bigelovii is somewhat compromised because it contains saponins, which are toxic under certain conditions.[11]

Umari keerai is boiled and eaten or pickled. It is also used as fodder for cattle, sheep, and goats.[16] In Kalpitiya, Sri Lanka, it is used to feed donkeys.

On the east coast of Canada, the plant is known as “samphire greens” and is a local delicacy. In southeast Alaska it is known as sea asparagus. In Nova Scotia, Canada, they are known as crow’s foot greens. In British Columbia they are known as sea asparagus.[17] In the United States, they are known as “sea beans” when used for culinary purposes. Other names include green sea bean, sea cucumber, and glasswort.[18]

In India, researchers at the Central Salt and Marine Chemicals Research Institute developed a process for extracting table salt from S. brachiata. The resulting product is known as vegetable salt and is sold under the Saloni brand name.[19]

Dehydrated, powdered salicornia is sold under the brand name “Green Salt” as a salt substitute, which is said to be as salty in taste as table salt but contains less sodium.

Pharmacological research[edit]

In South Korea, Phyto Corporation has developed technology to extract low-sodium salt from S. europaea, a salt-storing plant. The company claims that the naturally derived plant salt is effective in treating high blood pressure and fatty liver disease[22] by reducing sodium intake.[23] The company has also developed a desalted salicornia powder containing antioxidant and antithrombotic polyphenols that are claimed to be effective in treating obesity and atherosclerosis[24] as well as a means of solving global food shortages[25].

Environmental Uses[ edit ]

Pickleweed is used in phytoextraction. It is highly effective in removing selenium from the soil, which is absorbed by the plant and then released into the atmosphere to be dispersed by prevailing winds.[26] Pickleweed (S. bigelovii) has been found to have average volatilization rates 10 to 100 times higher than other species.[27]

Industrial use[edit]

Historical[edit]

The ash of glasswort and saltweed plants, as well as seaweed, has long been used as a source of soda ash (mainly sodium carbonate) for glassmaking and soap making. The introduction of the LeBlanc process for the industrial production of soda supplanted the use of plant sources in the first half of the 19th century.

Umari keerai is used as a raw material in paper and board mills.[16]

Contemporary[ edit ]

Because S. bigelovii can be grown in salt water and its seeds contain high levels of unsaturated oil (30 wt%, mainly linoleic acid) and protein (35 wt%),[28][29] it can be used for animal production are used as animal feed and as feedstock for biofuels in coastal areas where conventional crops cannot be grown. The addition of nitrogen-based fertilizer to seawater appears to increase the growth rate and eventual height of the plant,[30] and effluent from marine aquaculture (e.g. shrimp farming) is a proposed use for this purpose.[28]

Trial fields with Salicornia have been set up in Ras al-Zawr (Saudi Arabia),[29] Eritrea (Northeast Africa) and Sonora (Northwest Mexico)[31] to produce biodiesel. The company responsible for the Sonora trials (Global Seawater) claims that between 225 and 250 gallons of BQ-9000 biodiesel can be produced per hectare (about 2.5 acres) of Salicornia,[32] and is funding a $35 million -Program to create a 12,000-acre (49 km2) salicornia farm in Bahia de Kino.[33]

Stems and roots of S. brachiata plants have a high cellulose content (about 30% by weight), while delicate stem tips have a low cellulose content (9.2% by weight).[34] S. brachiata showed the dominance of rhamnose, arabinose, mannose, galactose, and glucose with a minor presence of ribose and xylose in its structural polysaccharide.[35]

See also[edit]

sea ​​beans

Endless waves wash against our coastal beaches, leaving behind colorful or unusual shells to catch the collector’s attention, but the same waves bring other gifts from the sea as well. Among the many interesting objects stranded on the sand are tropical seeds and fruits that drift here from such exotic locations as the west coast of Africa, the Amazon Basin, South America, Central America, and the islands of the Caribbean and Gulf of Mexico.

Few people can resist the urge to collect colorful seashells, but the waves that lap our shores also bring other objects of interest to the keen-eyed collector. This assortment of tropical drift seeds and fruits represents hours of beachcombing fun along the Texas coast. Sea beans are most plentiful from late March through early summer, but you’ll have to look closely to find them. Many are covered with barnacles and other marine debris.

The specimens shown in these photos are from a private collection, but all were found on the beaches of Texas. When they were picked up, many were covered in barnacles and other debris, so don’t expect to find them all shiny and clean. The best sea bean foraging of any Gulf Coast beach in the United States is on Padre Island. Late March to early summer is the best time to find large numbers of them; However, an occasional specimen can be found at any time of the year.

Next time you visit the coast, pay close attention to the items lying on the beach and you might be able to build your own sea bean collection. For more information on this subject, see the book World Guide to Tropical Drift Seeds and Fruits by C.R. Gunn and J.V. Dennis.

1. Dense thickets of manchineel trees growing along the shores of tropical islands in the Caribbean Sea and along the Atlantic and Pacific coasts of Central America and northern South America produce crabapple-like fruit that drift to our shores. The outer skin quickly erodes in the ocean to reveal a corky layer of fruit. Many copies arrive here in this form. When the cork layer is eroded or removed, a sculpted seed pod is revealed, which is much prized by collectors. All parts of the machine tree are extremely poisonous, with the poison being concentrated in a milky sap. Contact with the juice causes blisters on the skin, but thankfully none of these remain in the fruit as it begins its journey to Texas.

2. The woody vine that produces the milk bean is a member of the Guatemalan wet or mixed forest flora. This relative of the morning glory also grows in Mexico and the West Indies. The black bean appears to be divided into four parts, but actually contains only one seed. Since the dividing depression resembles a cross, the early Christians gave this bean a special meaning and called it Marian bean for the Blessed Mother. It is also known as a cross bean.

3. Seeds from plants native to the United States also thrive with the tropical specimens. One such native is the water hickory nut. It was likely brought to the Gulf waters from the Mississippi River and can remain afloat for more than eight months.

4. Native to Southeast Asia, gray hag nut is produced on spiky, drooping shrubs that form dense thickets just behind the flood zone. Being so close to the water, it’s no surprise that nutcrackers are very common boosters. The people of the Hebrides believed these far-reaching seeds to have magical powers and wore them to ward off the evil eye. They believed the seeds would turn black to warn the wearer of harm. In Jamaica, the seeds have been used as medicine, worn as coat buttons, and substituted for marbles. In fact, another name for marble is nicker. The brown bean, with similar concentric lines, is likely a member of the same genus or a closely related one.

5. Another Asian seed making its way to Texas is the beach bean, or saddle bean. This traveler can remain afloat for at least two years. Its light brown and dark brown mottled surface can be polished, so the sea bag is often used to make sea bean jewelry.

6. A high-climbing, woody, tropical vine native to the Caribbean produces the large Sea Heart seeds in twisted pods four to seven feet long. Each pod contains ten to fifteen seeds enclosed in individual compartments. These compartments are quite fragile and rarely survive a journey across water, but the sea slugs have an extremely hard coating and can remain buoyant for at least two years. They, too, can be polished and are used extensively in the creation of oddity jewelry.

7. Several species of the group known collectively as true sea beans come to us from the Caribbean. Their colors range from light brown to reddish brown to almost black; However, all species have a dark band that does not completely encircle the perimeter. This band gives the appearance that the shell is hinged at the back where the band does not meet. Real sea beans are also known as black-eyed peas.

8. Native to tropical America and the West Indies, the prickly palm, also known as the corozo palm, can be distinguished from other palms by the three pores that are equally spaced around the center of the seed. Buoyancy occurs when the inner seed disintegrates.

9. Starnut palms, or black palms, are also native to tropical America and the West Indies, but their seeds are more elongated – rounded at the base and pointed at the other end. The surface has numerous light markings emanating from the pores at the base. As with the spiny palms, the buoyancy created as the inner seed decays lasts about two years.

10. Native to the United States, black walnut (right) is transported by rivers to the Gulf, where it is dumped on beaches along with tropical specimens. The Jamaican walnut (left) drifts here from the Caribbean. The Jamaican walnut is rounder than the more compressed black walnut, has a flatter, wider base, and is not as pointed at the other end.

11. Tangled masses of tropical beach vines produce the little colorful bay beans. These legumes grow in pods that resemble those of native beans. The outer shell of the bean does not allow water to penetrate for at least a year and a half.

12. The Trinervius seed is produced by a woody vine native to the area from southern Mexico to western Colombia. The hilum (scar marking its point of attachment) is lighter in color and has raised edges. The Trinevius can remain afloat for at least six months.

13. The red mangrove specimen, often called the sea pencil, is actually a seedling that falls from the parent tree into the sea or swamp water and is automatically planted or washed away. Because it swims upright in the water, it can take root and grow if the underwater tip buries itself in sand or silt.

14. The dark, grainy seeds of Jamaican navel spurge grow densely packed within orange, hard-skinned fruits and are released when the fruits burst open. The plant grows in thickets near beaches, tidal marshes, or rivers, and seeds that reach the ocean can float to us. The seed coat is quite brittle, so few stranded seeds are found in undamaged condition.

15. Native to the tropics of the New World is the crabwood tree, which belongs to the same family as mahogany. The outer part of its large seed is made up of hard cells that give it durability when sprouting.

16. From inland southern Mexico, the fruit of the Andira Galeottiana, a small native tree, is carried by rivers to the Gulf. The barnacle-adorned specimen still has its protective outer shell, but the other has been stripped down to the fibrous layer on its journey to our shores.

Samphire (Salicornia europaea) is an edible, salt tolerant succulent that grows in salt marshes here in the UK. It’s a delicious salty treat that’s quite expensive in the supermarkets, although the flavor is strong enough that you don’t need much of it. However, if like me you’re lucky enough to live near a growing area, why pay when you can forage? Also known as green salt, sea asparagus, St. Peter’s Wort (the patron saint of fishermen) and mermaid’s kiss, samphire is packed with nutrients, rich in vitamins and minerals. Here I show you how to find samphire, how to identify it and how to prepare it.

Please read my guide to safe and sustainable foraging before picking or eating anything from the wild.

Where to find swells

Samphire is abundant in the salt marshes along the coast near where I live. It grows in the mud or sand around salt marshes, estuaries and tidal creeks in West Sussex. Sloes, blackberries and rose hips also grow along the sea wall in late summer and early autumn.

How to recognize swells

Samphire is a succulent with fleshy green, heavily articulated stems and fleshy leaves, and looks a bit like a miniature asparagus plant. Choose the youngest, light green plants, being careful not to uproot the roots. The easiest way to do this is to snip off the light green ends of the plant with scissors.

Similar plants

Samphire is a similar looking but unrelated plant that is also a salt tolerant succulent and is edible, but far less common than glasswort. Sea Spray (also known as Seepweed, Sea Blite or Sea Rosemary) also looks a little like Samphire when young and grows in similar locations, but is also edible and the leaves can be used in the same way.

When should you pick samphire?

It can be picked from late spring and throughout the summer. Be careful not to uproot the plants. Use scissors or pinch the thinner, younger shoots and avoid the slightly yellower, thicker stems. Later in the summer into fall, ligneous stems develop that aren’t as pretty to eat, but you can still eat the fresh green shoots.

As always when foraging for food, only take what is necessary where it grows in abundance and do not uproot plants.

How to cook samphire

Wash samphire thoroughly and eat sparingly raw in salads, or lightly steamed, boiled, or sautéed in butter for about two minutes. Do not add salt as it is naturally very salty and do not serve with salty foods such as bacon or anchovies. It is traditionally served with fish and also goes well with eggs, lamb or potatoes. Try it with new potatoes with butter and some parsley. My favorite thing to eat is sea fennel with fried potatoes. It’s a match made in heaven!

Fried new potatoes with sea fennel

This post may contain affiliate links. Please read the disclosure policy.

Sea beans are a succulent summer vegetable with a crunchy texture and salty flavor. This nutritious plant is native to swampy or saline environments and is also known as glasswort and sea asparagus. You can make it on the stovetop in minutes as an easy side dish!

Look no further than sea beans or a tasty and exotic addition to your diet! This vegetable is valued for its health benefits and is considered a delicacy by many. You can eat them raw or serve them steamed or fried.

While collectors have been harvesting these plants for decades, they are increasingly appearing at farmers markets, grocery stores, and restaurants!

What is a sea bean?

Sea beans are a succulent summer vegetable that grows in salty marshes, salt lakes, and beaches. Officially known by its scientific name Salicornia, it has many other names, including sea asparagus, sea fennel, pickleweed, saltweed, and even crow’s foot vegetables.

This halophyte, or salt-tolerant plant, typically grows 3 to 4 inches long but can grow to a foot in height. It’s popular in Hawaii and recently gaining traction in the continental US and Canada.

How do sea beans taste?

Sea beans have a natural salty flavor due to their saltwater origin. Their texture is crunchy and meaty with a slight crunch, which makes them very pleasant to eat.

Some people like to blanch sea beans in boiling water to reduce the saltiness, but I’ve found it makes no difference. If you are concerned about the taste, buy a smaller quantity the first time or combine with other vegetables.

Are Sea Asparagus Good For You?

Some people consider sea asparagus to be one of the most nutritious plants you can eat! Sea asparagus is low in calories and comes in at just 45 calories in a 100-gram (3.5 ounce) serving, according to Eat This Much.

There are also a number of other health benefits, including:

Source of vitamins A, C, B2 and B9 (folic acid)

Source of trace elements such as magnesium, potassium, calcium, riboflavin, copper and zinc.

Useful dietary fiber

Source of the amino acid betaine

The only potential downside is the high sodium content in sea beans, making this vegetable unsuitable for people on a kidney diet or for monitoring their blood pressure.

Can You Eat Sea Beans Raw?

Yes, these plants are delicious both raw and cooked. Eaten raw, they are a crunchy, crunchy snack or a tasty addition to your salads. Just make sure to wash them thoroughly before eating.

Sea beans recipe

For an easy side dish, just sauté sea beans with a little olive oil and garlic over medium-high heat. Start by sauteing the garlic until fragrant, about 30 seconds. Next add the sea beans and sauté for 1 to 2 minutes until they turn light green:

Arrange on plates and drizzle with a little lemon juice if you like. If the sea beans turn dark green, they’re overcooked!

frequently asked Questions

What is sea fennel good with? This vegetable pairs beautifully with meats like chicken, steak, and lamb. It’s also delicious when served with seafood appetizers like fish and shrimp. You can even use it for a fun garnish on a cocktail.

If you want to pair sea fennel with other vegetables, try onions or potatoes. Always pre-cook the other vegetables first, as the sea fennel cooks so quickly. How long do sea beans last in the fridge? Sea beans should be bright green in color and crunchy in texture, so avoid limp or dull ones. They will keep in the fridge for up to 3 days and storing them in a resealable plastic bag will help keep them fresh. Where can you buy sea beans? You can most commonly find sea beans at grocery stores, fish stores, and farmers markets. However, they are also increasingly available online. The main season is usually from May to September. Where to Find Sea Beans When in coastal areas, keep an eye out for these plants that grow in the wild around beaches, swamps, and salt flats. You can browse to your heart’s content!

More Healthy Vegetables: