Sea purslane (sesuvium)

Sesuvium portulacastrum

leaf

Fleshy stems and leaves with a salty taste, blanched or pickled, raw in salads when young.

Origin

Tropical coasts worldwide

Where to find it

On beaches, mudflats and salt pans, from Florida to the coasts of Africa and Asia.

Season (United States)

all year round

Preparation

The stems are washed well, as the plant grows in sand; already salty, it is blanched in unsalted water. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllWhat slows things down Oxalates

Did you know?

In the Philippines, it is called dampalit and pickled in vinegar.