Ingredient Spotlight: Sea Beans

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We recently saw this odd culinary item at Far West Fungi. Sea beans? What are they, and what do you do with them? Google to the rescue ...

Sea beans, also known as pickleweed or glasswort, are a succulent plant that grow in salt marshes and on beaches. They can be eaten raw, or cooked in a little butter, or steamed. The taste has been described as a cross between spinach and asparagus. They have a high salt content, so avoid serving them with high-sodium sauces such as soy sauce, and avoid if you're on a low sodium diet.

(Image: Kathryn Hill)

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