Sea sandwort

Honckenya peploides

leaf

Small, thick, juicy and slightly salty leaves, raw or pickled.

Origin

North Atlantic coasts

Where to find it

On sand and shingle at the top of beaches, from Brittany to Iceland and Alaska, where the Yup'ik call it “beach greens”.

Season (United States)

May to August · grows in your region

Preparation

The leaves are rinsed well to remove the sand and eaten raw, young, or cooked for two to three minutes.

Molecules

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

Did you know?

In Iceland, it was fermented like sauerkraut for the winter.