A native herb that is tough, drought tolerant and loves a sandy salty soil type. A salty leafed plant, with a crunchy texture, which can be pickled or used in cooking which will soften the texture. Blanch or steam the leaves to lighten the salty taste. It only needs a short cooking time or it will lose its nutrients and it can become bitter.
Use the raw leaves as an edible garnish on fish, meat or steamed vegetables.
Sea Parsley - Sesuvium portulacastrum
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