Sea Asparagus
Summary
Sea asparagus is a type of salt-tolerant succulent. It's an annual plant, typically growing in the intertidal zone, on beaches and in saltwater marshes along the coast. There are different species all around the world, and it has been prized as a food source for thousands of years!
It has long, fleshy stems and leaves, which have a rich and salty flavour, and contains many vital minerals and nutrients. It is also sometimes referred to as glasswort, sea bean, marsh samphire, and pickleweed.
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History
In Canada, sea asparagus has been used as food and medicine by indigenous nations all along the Pacific and Atlantic coasts for thousands of years.
Harvesting
Sea asparagus can be either cut or pulled from the ground. Since it often grows in intertidal zones, this is typically done at lower tides so the plant can be easily harvested while it is above the tideline. It grows prolifically during the Summer months, but in more temperate climates like in Haida Gwaii or the Gulf Islands, you are generally able to find it year-round.
There are some distributors who can ship sea asparagus across the country, and there has been a growing interest in farming it for its use in both culinary applications and as a health food supplement.
Ways To Cook
Sea asparagus can be eaten raw, pickled, steamed, pit-cooked, boiled in soups and stews, or canned and pickled. Often used as a garnish in high-end restaurants, it is a highly diverse ingredient that can add a lot of flavour to any dish.
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