Sea Purslane
Estimated Inventory, lb : 0
Description/Taste
Sea Purslane leaves are small in size, averaging 1 to 3 centimeters in length and 0.5 to 1 centimeter in diameter. The leaves are elongated, oval-to-lanceolate, tapering at the ends with a blunt to slightly pointed tip. The leaves are often compared to having a spoon-like shape and are narrow, broad, and flat. When young, the leaves and stems are tender, becoming tougher and woodier with age. Sea Purslane leaves showcase muted, dusty, pale green-silver hues and have a waxy, slightly textured, and pliable feel. When raw, the leaves are fleshy, plump, succulent, crisp, and chewy. The flower buds and seeds are also edible and seasonally develop on upright, tall stems between the leaves. Sea Purslane leaves are edible raw or cooked and have a salty, briny, green, and vegetal taste. When cooked, the saltiness mellows, and the green nuances are enhanced.
Seasons/Availability
Sea Purslane leaves are available year-round, with a peak season in the spring and summer.
Current Facts
Sea Purslane is a category of multiple wild species naturally growing worldwide in salt-filled landscapes. This article references the most common species of Sea Purslane found in Europe, botanically classified as Atriplex portulacoides or Halimione portulacoides. Other Sea Purslane species include Sesuvium verrucosum, also known as Western Sea Purslane and Verrucose Sea Purslane, Sesuvium portulacastrum or Shoreline Purslane, and Sesuvium maritimum, called Slender Sea Purslane and Annual Sea Purslane. Sea Purslane is comprised of an evergreen shrub that creeps horizontally along the ground and is mostly low-growing, reaching 30 to 80 centimeters in height. The plants are favored for their fleshy, succulent leaves that bear a briny, salty taste and are primarily foraged from wild plants rather than commercially cultivated. Sea Purslane is a delicacy used more as an accent in culinary dishes than a main ingredient and is viewed as a specialty foraged item.
Nutritional Value
Sea Purslane is a source of iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium to protect bones and teeth, magnesium to control nerve functions, and copper to help produce red blood cells. The species also provides potassium to balance fluid levels within the body, manganese to care for a healthy immune system, phosphorus to support bone development, and zinc to assist the body in fighting against viruses and bacteria. More studies need to be completed, but Sea Purslane is being researched for its anti-inflammatory properties.
Applications
Sea Purslane has a salty, green, and vegetal taste suited for fresh and cooked preparations. The leaves have an intense saltiness when raw and are typically consumed in small quantities. Sea Purslane can be eaten directly off the plant and has a distinct fleshy, succulent, and crisp consistency. These leaves can be used as an edible garnish and can be served whole, shredded, or chopped. It is important to only forage from bushes that have not absorbed toxic elements or pollution. Research and care should be conducted before foraging a wild species. Sea Purslane is showcased when prepared simply. The leaves are enhanced when served with butter, lemon, or black pepper and are often paired with seafood. The leaves are also popularly blended into condiments such as pesto, salsa, hummus, or tapenades. Try adding Sea Purslane into butter as a salty-savory spread. In addition to fresh preparations, Sea Purslane can be cooked, and boiling will help to reduce its salty taste. Cooked Sea Purslane can be added to pasta, soups, and stews, or it is added to stir-fries, salads, and grain-based dishes. Beyond the leaves, Sea Purslane flower buds can be pickled and used similarly to capers. The leaves can also be fermented or dried for extended use. Whole, unwashed Sea Purslane pairs well with meats such as veal, lamb, and poultry, seafood including fish, oysters, and shrimp, and herbs such as thyme, sage, parsley, and oregano. Whole, unwashed Sea Purslane should be immediately consumed after harvest for the best quality and flavor.
Ethnic/Cultural Info
Sea Purslane is a type of halophyte or plant that can survive in salt-filled ecosystems. Halophytes account for less than two percent of plant species found on Earth and are found in locations where most species cannot survive. In Europe, Sea Purslane thrives along rocky coastlines, which are habitats with little fresh water and continued exposure to salt-filled water and sea-sprayed air. The name halophyte is derived from the Ancient Greek words “halas,” meaning “salt, and “phyton,” meaning “plant.” Many halophytes, such as Sea Purslane, have developed unique characteristics to allow the plants to survive in these harsh environments. Some of these traits include smaller-sized, succulent, fleshy leaves to store water and reduce surface area for potential water loss, a waxy surface to help retain moisture in the plant’s cells, and specialized glands or scales called trichomes to remove salt from plant tissues. Sea Purslane is said to be covered in this type of protective layer, giving the leaves their silver-green, muted appearance.
Geography/History
Sea Purslane, or Atriplex portulacoides, is native to regions of Europe and Asia and has been growing wild since ancient times. Early evidence of this species dates back to the late Neolithic Period, speculated between 7000 BCE to 4500 BCE. Charred remains that were thought to be food for an ancient community in northern Holland were discovered to contain carbonized evidence of Sea Purslane. This finding leads some historians to believe that Sea Purslane has been a common food source among coastal communities for thousands of years. Over time, Sea Purslane spread through natural and human introductions and naturalized in parts of North America and Africa. The species typically thrives along shorelines, rocky coastal areas, marshes, estuaries, and beaches and is notably found along the southern coast of England, in parts of Scotland, and on Mediterranean shorelines. Today, Sea Purslane has remained primarily a wild species and is foraged as a specialty green for culinary preparations. Several other species are generally categorized as Sea Purslane found worldwide, but Atriplex portulacoides is mainly seen throughout Europe and Asia. The leaves are the most harvested portion of the plant and are sold through farmer’s markets and select distributors. Sea Purslane is also sold through wholesale operations to chefs, and home foragers gather the leaves for personal use in culinary dishes. The Sea Purslane featured in the photograph above was sourced from a wild plant growing along the shoreline in Westgate, a coastal town in Kent, England.
