Sea kale

Crambe maritima

vegetable · leaf

Shoots blanched in the dark, tasting of hazelnut and cabbage, cooked like asparagus.

Origin

Atlantic and Baltic coasts

Where to find it

Wild, it grows on shingle at the top of beaches, from Brittany to Denmark; protected in several countries, it is only picked in the vegetable garden.

Season (United States)

March to May

Preparation

The blanched shoots are cut at the base and cooked for five to ten minutes, boiled or steamed.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Pungent glucosinolates · Insoluble fibers

Did you know?

Fashionable at the English court in the 19th century, it has almost vanished from gardens since.