Sea Purslane (Halimione portulacoides)

Common Names of Sea Purslane:

Evergreen shrub growing up to 0.8 m (2ft 7in) tall
Leaves are ovate to lanceolate, unlobed, smooth-edged, succulent, and greyish-green
Leaves are narrower towards the top of stem branches
Stems are woody towards the base and herbaceous at the top
Small, inconspicuous greenish-pink to dull yellow flowers in dense, vertical spikes appearing from July to September
Flowers form five tiny, inconspicuous sepals without petals
Grows in salt marshes, sand dunes, and estuaries, often in coastal areas
Monoecious, with individual plants bearing both male and female flowers

Common Glasswort (Salicornia europaea) - Has succulent, jointed stems and lacks distinct leaves
Annual Sea Purslane (Atriplex pedunculata) - More bushy appearance with smaller, different shaped leaves
Sea Blite (Suaeda maritima) - Similar habitat but has softer, narrow, and cylindrical leaves

Halimione: Derived from the Greek 'halimon,' meaning 'of the sea,' reflecting its coastal habitat
Portulacoides: Resembling plants of the Portulaca genus, likely referring to its succulent leaves

Leaves available year-round
Best harvested in spring and early summer when they are most tender
Young shoots are particularly favored for their crunchy texture and natural saltiness

Leaves can be eaten raw in salads or cooked like spinach
Known for their crunchy texture and natural saltiness, suitable for adding a salty flavor to dishes
Can be used in soups, stews, stir-fries, and as a garnish
Complements seafood and fish dishes particularly well
Leaves are rich in vitamins and minerals, especially vitamin C, antioxidants, and minerals like magnesium and iron

No significant traditional medicinal uses have been documented
Nutritionally beneficial due to its high content of vitamins, minerals, and antioxidants
May contribute to a healthy diet due to its fiber content

Used for soil conservation and stabilization in coastal areas
Valued in landscaping for coastal gardens given its tolerance to saline soils and maritime exposure
Provides habitat and food for various wildlife, including birds and insects

No known hazards, but proper identification is essential before consumption
Avoid harvesting from polluted areas or near industrial sites to prevent contamination

Pick young, fresh leaves for the best flavour and texture
Take only a few leaves from each plant to ensure sustainability and promote regrowth
Best harvested away from dog-walking routes and heavily polluted areas
Leave the root system and some foliage intact to allow the plant to regenerate
Don’t strip individual plants bare to encourage continuous growth

Wash thoroughly before use to remove any sand or salt residues
Can be blanched and frozen for long-term storage, although best for fresh consumption
Fresh leaves keep for about a week in the refrigerator when wrapped in a damp cloth or paper towel
Can be preserved by pickling or fermenting, enhancing both flavor and shelf life
Best used fresh for maximum nutritional value and taste

Respect local ecosystems and follow foraging regulations to ensure sustainable practices
Avoid over-harvesting from any single area to protect natural populations
Look for plants growing in clean, unpolluted areas such as remote coastal regions
Consider cultivating your own sea purslane from collected seeds or cuttings, as they adapt well to garden conditions
Make note of good harvesting spots for future foraging trips
Plants tend to thrive on south-facing slopes where they receive more sunlight
Remember that this plant is an important food source for wildlife, so harvest responsibly

Succeeds in poor, saline soils and can tolerate maritime exposure
Grows well in light (sandy), medium (loamy), and heavy (clay) soils
Suitable pH ranges: mildly acid, neutral, and basic (mildly alkaline) soils
Prefers moist or wet soil but can adapt to various soil types
Propagation is typically by seed sown as soon as it is ripe in the autumn in a cold frame or by cuttings of half-ripe wood taken in July/August
Seed germinates from winter onwards; seedlings should be potted and grown in a greenhouse for their first winter
Plant out in late spring or early summer after the last frost
Division of established plants in spring can also be successful