Gathering sea beans, a.k.a. Salicornia and glass wort, is a very satisfying foraging project. They're easy to spot, easy to pick and easy to cook. Well worth it. The salty crunch works wonders on clam sauce with linguine.
There's a reason sea beans (sea asparagus, glasswort, salicornia) are also referred to as pickleweed - there's no better pickle! Here are 3 versions of a sea bean pickle with pairings and a few choice tips for getting the most out of your haul.
Samphire, a.k.a sea beans, sea asparagus, salicornia, or picklewort, thrives in the marshy coastal areas of the Northeast. Easy to pick, easy to clean, easy to cook, delicious in a quick vinaigrette alone or mixed with asparagus. Great with fish too.
No matter what they're called, sea beans (beach asparagus, sea asparagus, samphire, etc.) they're delicious. Easy to pick and delicious in a variety of ways. Here are two quick and easy recipes + information on collecting and general use.
Salicornia is a gnarly little sprout that grows in salt marshes. Lots if it near me in Eastern Long Island. It's been served to me in in fancy-schmancy French restaurants, but I never really knew what to do with it...until now!