Can’t make it to the sea? With crunchy, briny sea beans you can bring the beach to your table.
The emerald green bean looks like it just washed up on shore, but it’s not seaweed but actually a salty member of the succulent family. In appearance, the sea bean resembles the branch-like offspring of a spruce frond and asparagus foliage. Perhaps its confused looks are the cause of its many names. The curious bean is also known as salicornia (its scientific name), beach asparagus, glasswort, sea pickle and samphire to name a few. But don’t worry…in grocery stores and on restaurant menus you will likely just see them labeled as their generic name sea beans.
Likely the only reason I know about the mysterious sea bean is because I watch far too much Food Network and cooking shows like Top Chef. Complete and utter guilty pleasure. I always get intrigued by the unique foods the chefs cook with because to me it means that an unknown ingredient has some serious street cred. Right?
Sea beans flourish in the warm summer months where they grow in salt-rich environments like seacoasts or marshes. They readily absorb the nutrients and vitamins of the ocean. The marsh asparagus is an excellent source of iron, calcium and vitamin A and C. They have a flavor that will have you reminiscing on a day spent at the beach—salty, briny and crisp.
Sea beans are notoriously salty so a few beans go a long way. To tame the salty punch you can blanch the beans for about 15 seconds to bring out some of the excess salt and then shock them in ice water to preserve their beautiful sea green color.
Fresh sea beans are an incredibly versatile vegetable and can be eaten raw, sautéed, steamed, baked or fried. They add great textural appeal to many dishes while also bringing the spirit of the sea to wherever you are! Here are some ideas to add the weedy-looking plant to your next meal:
- This is a summer salad addition like no other. Try this fresh and light salad where sea beans are the star green.
- Add a unique presentation to your fish and seafood dishes by serving the sea plant as a side dish like these sea beans in basil and tomato broth with sea bass.
- Sea beans can add a nice crunch and flavor to your scrambled eggs or frittata.
- I can envision one of Jenn’s crazy stuffed potatoes topped with sea beans, onions, tomatoes, feta cheese and a light sauce. Or add the sea beans to your potato salad. Mmmm!
- Enjoy the snap of the saline-loving succulent with sea bean tempura. It is like salt and vinegar chips sans the potato.
I bet you are planning your next sea bean forage adventure already. What better reason to go to the beach!
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