Often these days it’s found in Asians markets. Purslane is widely grown in many Asian and European regions as a staple leafy vegetable. The stems and leaves are edible, and have a salty pickel-like flavor, giving it the alternate common name of Sea Pickle. We forage this in the bahamas. I’ve never found it too be salty. In addition to succulent stems and leaves, its yellow flower buds are also favored, especially in salads. This is a very tasty plant. As that family is defined now, about 96% of its ±2500 species in 130 genera are endemic to arid or semi-arid parts of southern Africa. Carpobrotus edulis has edible fruit and leaves. It is the east coast but one the west coast you have Sesuvium verrucosum which is edible (a different related species of sea purslane.). I wondered if it was the same plant and got the following results: the red steams (definitely the Sesuvium Portulacastrum) were over the sand like a carpet in rhizomes with pink leaves and had pink 5-petal blossoms, but the other plant that had green and yellow stems and leaves were not on rhizomes but forming a woody steam growing vertically. Thank you for having Sea Purslane in the Newsletter. Pink flowers sometimes bloom during the day. This edible plant is not only delicious (when prepared properly), it is also native to Sanibel and plays an important role in Florida’s coastal ecosystem. I didn’t realize it grew so far north, though. by Sanibel Sea School. Wash fresh leaves and stem in clean cold running water in order toremove any sand and insecticide/fungicide residues. It's SESUVIUM PORTULACASTRUM, and it's a member of the Aizoaceae, sometimes known as the Fig-Marigold Family. does it grow on the california coast at all? Sea purslane is a perennial herb commonly found along coastal dunes in the southeastern United States, as well as Hawaii, the Caribbean, and many other coastal regions of the world. I’m going to have to plant it here in N. FL and see how it does. Sea Purslane is a small prostrate herb that grows moderately fast-growing patches between 3-8” tall in full sun and wet-to-moist, nutrient-poor soils. I was nibbling on it down in the Caribbean. Found in: In some places, the smashed leaves have also been applied to wounds caused by venomous fish. Carpobrotus edulis is EVERYWHERE here–unfortunately, it seems to be taking over the habitat of the native seaside succulents… It will cook quickly, in just one or two minutes on medium heat. The average edible portion from the plants ranged … But, in humans it is reported to enhance athletic performance. Thank you very much for this post. They also make great pickles. They're matt green, with a plump, fleshy texture, and a sea-salt taste. ), or can be pickled, blanched, or sautéed. This plant is high in Vitamin C, and may have been used to treat scurvy in the past. No need to add salt! Carpobrotus edulis has edible fruit and leaves but it is a native of South Africa. Add a few leaves to your dinner salad as a crunchy topping, or enjoy it lightly sautéed in butter or your favorite cooking oil with a pinch of pepper and a squeeze of lemon on top. Happy foraging! In the market, buy fresh and healthy-looking purslane; look carefully for mold, yellow or dark spots as they indicate inferior quality. Leave up to more than an inch long. Thank you for the information! In fact Sesuvium was originally put in the same genus as purslane but then got it own genus. is the ”succulent-appearing” ice plant with the fingers and fuschia flowers, that every body plants as a drought-tolerant, edible?? Now we’re picking it in NE Florida. Copyright 2007-2018 – This web page is the property of Green Deane, LLC. Why … Sea purslane is delicious and nutritious. Sea purslane plays an important role in helping to stabilize dunes, and is recommended by the United States Department of Agriculture to be planted as part of coastal dune restoration projects. Sesuvium portulacastrum (sess-SOO-vee-um por-too-luh-KASS-strum) was widely used by Native Americans. Why the plant was named after that is unknown. It is a nice, salty, trail-side nibble. IDENTIFICATION: Herbaceous perennial, thick, fleshy leaves narrow to slender obovate on succulent, reddish-green stems, branching regularly forming dense low-growing stands. Eaten raw, the leaves proffer a salty and slightly bitter or acidic flavour with a crunchy succulent texture — great for pickling! Check Google for recipes! Five-petaled flowers, small, showy pink, year round, Each flower opens for just a few hours each day. With deep pink stems and leaves ranging from pink to green, it can be found growing along the sand in large, sprawling mats just above the high tide line. Sea purslane cooks up nice and tender, including the thick stems (remove old dead leaves first.) Leaves and tender stems are edible. When cooked, the flavours and textures soften suitably for a variety of savoury dishes and garnishes. It may be tough and tenacious, but purslane is not just a weed; it is also edible. No but you have Sesuvium verrucosum which is. It can be eaten as a cooked vegetable and is great to use in salads, soups, stews or any dish you wish to sprinkle it over. The stems were eaten raw or pickled, or cooked in two or more changes of water to reduce its saltiness. After removing from water, mop it with a soft cloth to remove any moisture in them before storing inthe refrigerator. The word Sesuvium comes from the country of the Sesuvii, which was a Gallic tribe mentioned by Caesar. Sea purslane is a British sea vegetable. Purslane is a succulent annual trailing plant that grows in many countries because it thrives in poor soil.