Seacoral is a member of the cactus family and is native to South America and Europe. The vegetable is small and reaches a maximum height of 30 centimeters. The plant may appear leafless, but actually has small scale-like leaves. Seacoral is green, but colours red in autumn. The crispy plant takes in salt during growth and because of that, has a very salty taste.
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Seacoral is available from Israel, Mexico, France and Holland.
Calcium, Iron, Sodium and Vitamin C.
Seacoral is green, but colours red in autumn. The crispy plant takes in salt during growth and because of that, has a very salty taste.View Seacoral
Remove the tough lower parts of the seacoral. Then the plant should be washed. This should be done quickly as the saltiness will be washed away by the fresh water. Seacoral can then be blanched steamed or stir fried. After cooking the colour of seacoral is the same as seaweed.Consumption
Seacoral can be eaten raw or cooked. The vegetable can easily be blanched, steamed or stir fried. Seacoral has a very salty taste and fits very well in many fish dishes. The plant is also often used as decoration in salads.When to eat
Fresh seacoral should have fleshy stems. The plant can best be kept in the refrigerator and consumed within a few days.
Did you know?
- Fresh water is getting rarer. Therefore researchers are searching for substitute vegetables for the many fresh water vegetables. Seacoral seems to be a good substitute and is recommended because of its high vitamin c content.
- Seacoral is more salty then Michaelmas daisy.
- Seacoral is also known as samfire.