Ingredient Spotlight: Sea Beans
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)