We live in the Yorkshire Dales which is a really long way from the sea so its great to do a bit of seashore foraging every now and then. As with all wild food, consider where you find seashore plants.. chemical plants and nuclear power stations are often found on the coast.. so think before you pick!
Thanks to Angie Pedley for the photos – these were taken on Walney Island in Cumbria.
There are many easily identifiable goodies to be found along the seashore and the most common and recognisable is sea beet. The latin name is Beta vulgaris subsp. maritima sea beet looks like and tastes like spinach but is a bit firmer and waxier. Use it in any recipe where you might use spinach. It can be foraged most of the year and we have found some good specimens at the end of November on Anglesey. The flavour is not so good after it has flowered.
Sea kale is a fairly common seashore plant and the leaves, roots, stalks and flowers are all edible either raw or cooked. It is a member of the cabbage family and high in vitamin C – the botanic name is Crambe maritima. The stems can be quite thick and I prefer to strip the leaves from the stems, chop the stems up and cook them a bit longer than the leaves. Young leaves are tender and fine eaten raw in salads. If you pick the flowers just before they open they can be cooked and eaten like broccoli.
If you live near the coast and/or want to learn more about seashore foraging then Edible Seashore is an essential book from John Wright. Click on the image below and it will take you to the book on Amazon – however, I quite understand many people have issues with Amazon and prefer to shop elsewhere. If so, have a look at Alibris UK which is like Amazon but nicer and full of independent booksellers.