Sea Beans

Sea Beans..... 

You've seen them at the farmer’s market and think what do you do with these???

Don’t pass them up, they’re a cool summer vegetable.  Super crunchy, salty with an asparagus aftertaste.  Perfect to blanche and saute with other early summer vegetables.  Sea beans work well in pasta dishes and taste delicious with lemon.


Common Names
  • Salicornia
  • Sea Asparagus
  • Samphire
  • Glasswart





Sea Bean Facts
  • It’s a succulent
  • Grown in salt marshes and on beaches
  • Native to North America
  • Grown late spring to late summer





Cooking
Blanching first is key but can be eaten raw.  
  • Large pot of water
  • Bring to a boil
  • Don’t add any salt
  • Blanch for 30-90 seconds, color will brighten.
  • Shock in ice water.
  • Saute in olive oil and finish with lemon.




Storage

  • Will keep for about a week in refrigerator.  
  • Wrap them in a paper or cloth towel then in a storage bag.  
  • If they look a little limp soak in ice water for ten minutes to crisp.
I buy mine from my local farmer's market here in Lansdale, Pa. Mainly Mushrooms have everything I need from every kind of mushrooms to vanilla beans.


Comments

Popular Posts