Sea aster

Tripolium pannonicum

leaf

Thick, salty leaves with an iodine taste, raw or just blanched.

Origin

Coasts of Europe

Season (United States)

April to July

Preparation

The leaves are rinsed and eaten raw, or blanched for a minute in unsalted water.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

It grows in the salt meadows covered by spring tides, next to samphire.