Haven’t heard of ecdysterone? Thank you very much for this post. So yummy we have to remind ourselves to leave some for others. Note: Please be sure that you have identified edible plants correctly, as many plants may be toxic. Thank you for having Sea Purslane in the Newsletter. I chew the pulp off the fiber and spit out the fiber. July 24, 2018 I’m going to have to plant it here in N. FL and see how it does. Carpobrotus edulis has edible fruit and leaves. IDENTIFICATION: Herbaceous perennial, thick, fleshy leaves narrow to slender obovate on succulent, reddish-green stems, branching regularly forming dense low-growing stands. We recommend carrying a field guide or doing some research online, so that you are sure you have properly identified the plants – if you’re not 100% sure, don’t eat it - ask an expert! Its semi-showy flowers that bloom all year long are very interesting. I’ve never found it too be salty. This is a very tasty plant. I was nibbling on it down in the Caribbean. Five-petaled flowers, small, showy pink, year round, Each flower opens for just a few hours each day. These flowers open up for a few hours during bright sunny mornings. Sea purslane is not related to any other purslane you will read about. Carpobrotus edulis is EVERYWHERE here–unfortunately, it seems to be taking over the habitat of the native seaside succulents… This is a prostrate, succulent herbaceous plant of dunes and beaches along the coast of the Gulf of Mexico and the southeastern Atlantic Coast. Why … Sea purslane has mild antifungal and antibacterial properties. They have no petals, but sepals – which are are green on the outside; pink-to-purplish on […] Pink flowers sometimes bloom during the day. Wash fresh leaves and stem in clean cold running water in order toremove any sand and insecticide/fungicide residues. Its leaves appear thick, mucilaginous, and have a slightly sour and salty (piquant) taste. All are edible. is the ”succulent-appearing” ice plant with the fingers and fuschia flowers, that every body plants as a drought-tolerant, edible?? Sea purslane leaves grow in opposite pairs, with some branching from the leaf axils. And it grows all over the local beach, and other beaches in the South and as far north as the Delaware River in Pennsylvania. This plant is high in Vitamin C, and may have been used to treat scurvy in the past. Why the plant was named after that is unknown. It is also antibacterial, antiscorbutic, depurative, diuretic and febrifuge. It has pink, star-shaped flowers, but it's the edible leaves which are most commonly collected by foragers, and used for cooking. As that family is defined now, about 96% of its ±2500 species in 130 genera are endemic to arid or semi-arid parts of southern Africa. ), or can be pickled, blanched, or sautéed. We forage this in the bahamas. No but you have Sesuvium verrucosum which is. Actually it is a back-of-the-throat feeling that is between slightly puckery and slightly bitter… Easily ignored, and goes away. Leaves are used in salads or pickled like cucumbers. The three types of sea vegetables grown by FAU’s Harbor Branch scientists are sea asparagus, which look like regular asparagus, sea purslane leaves that have red on … Sounds good but without a botanical name I could not say. METHOD OF PREPARATION: Raw, pickled, cooked in two changes of water or more to reduce saltiness. ENVIRONMENT: Along coastlines, grows on the ocean side of dunes to the high tide mark. Copyright 2007-2018 – This web page is the property of Green Deane, LLC. Carpobrotus edulis has edible fruit and leaves but it is a native of South Africa. That said, raw, to me, it has a slightly bitter after taste, but not as strong as a raw yucca blossom. Leaves and tender stems are edible. In the market, buy fresh and healthy-looking purslane; look carefully for mold, yellow or dark spots as they indicate inferior quality. Thank you for the information! They also make great pickles. Salt tolerant, it sets roots just above the high tide line. It can be eaten as a cooked vegetable and is great to use in salads, soups, stews or any dish you wish to sprinkle it over. Read on to learn more: Suggested preparations:Simple is best when cooking with sea purslane. Sea purslane is a British sea vegetable. Add a few leaves to your dinner salad as a crunchy topping, or enjoy it lightly sautéed in butter or your favorite cooking oil with a pinch of pepper and a squeeze of lemon on top. A high salt tolerance and an ability to adapt to changes in soil moisture make this plant well suited for life by the sea. All above-ground parts of Sea Purslane are edible. thanks. The stems were eaten raw or pickled, or cooked in two or more changes of water to reduce its saltiness. Learn how your comment data is processed. After removing from water, mop it with a soft cloth to remove any moisture in them before storing inthe refrigerator. I wondered if it was the same plant and got the following results: the red steams (definitely the Sesuvium Portulacastrum) were over the sand like a carpet in rhizomes with pink leaves and had pink 5-petal blossoms, but the other plant that had green and yellow stems and leaves were not on rhizomes but forming a woody steam growing vertically. Sea Purslane leaves are a good source of vitamin C and rich in the naturally occurring steroid, ecdysterone. All rights reserved. I sautee the leaves with butter, worchestershire, and garlic and we can’t get enough. Found in: Comments or questions about this site, or for permission to use photos and information. When your mind is focused on setting up for a day at the beach, it can be easy to overlook the vegetation as you make your way to the sand. You can but they are rather insubstantial. It is a nice, salty, trail-side nibble. pickled or in chutneys or preserves. This is a great philosophy to live by if you have tried to control purslane with limited success. Sea purslane is delicious and nutritious. The older stems can be fibrous though tasty. This is, far and away, my family’s favorite wild edible. In fact Sesuvium was originally put in the same genus as purslane but then got it own genus. The word Sesuvium comes from the country of the Sesuvii, which was a Gallic tribe mentioned by Caesar. This plant is high in Vitamin C, and may have been used to treat scurvy in the past. The average edible portion from the plants ranged … Sea Purslane is a small prostrate herb that grows moderately fast-growing patches between 3-8” tall in full sun and wet-to-moist, nutrient-poor soils. The fruit is eaten raw, dried, cooked. Happy foraging! Eaten raw, the leaves proffer a salty and slightly bitter or acidic flavour with a crunchy succulent texture — great for pickling! As for Pennsylvania, it was found in Philadelphia county there in 1865, and presumed to still be thereabouts. They're matt green, with a plump, fleshy texture, and a sea-salt taste. With deep pink stems and leaves ranging from pink to green, it can be found growing along the sand in large, sprawling mats just above the high tide line. Purslane is widely grown in many Asian and European regions as a staple leafy vegetable. If you can’t beat it, eat it. Raw, they are a delicious though somewhat salty snack. Purslane can be kept in th… Sea purslane is completely edible and has a unique, salty flavor and a crunchy texture. Sea purslane is completely edible and has a unique, salty flavor and a crunchy texture. I didn’t realize it grew so far north, though. Go for organic produce whenever feasible. S. maritima very similar but leaves are no more than an inch long and are oblong to spatulate oblong.