This month sees the return of fan favourite, Sea Spinach - a succulent coastal vegetable that is delicious raw or cooked. Expect the salty crunch you would from any seaside green, but with a versatility making it a perfect ingredient to have in the fridge.
(for those of you expecting Sea Purslane in your box this month: it just wasn't quite ready when we went to pick it. Don't worry though - it will be back soon!)
Cited as the ancestor to modern day beetroot, spinach and chard (among others) , this maritime perennial is a superb wild alternative to its farmed descendants. It is a great one to start out with if you are new to wild food or not a particularly confident cook, and holds its own however you choose to cook it. Succulent, crunchy and sweet, it is best used wherever spinach would be: wilted, steamed, creamy, saucy, raw… the possibilities are endless.
Luckily for foragers, this coastal vegetable is very common and grows nearly all year round. It can be found high up the beach, well away from the splashing waves, and colonises whole coastlines if left to do its thing. A small handful can be collected in seconds so there really is no excuse not to be completely familiar with this understated wild species next time you head to the beach.