![]() Blanched Sea Beans can be frozen and kept for up to a month. Keep Sea Beans refrigerated for up to two weeks. The pickled sea vegetable can be used like a cornichon or gherkin on crudité platters. Pair pickled Sea Beans with sharp cheeses and cured meats, ham or salami. The briny pickled flavor of Sea Beans pairs wel with fish and crab, or smoked salmon lox. Lightly blanched Sea Beans are pickled to preserve and enhance the lightly salty flavor. Substitute Sea Beans for green or yellow wax beans – just be mindful of their already salty flavor. Add Sea Beans to stir-frys or lightly sauté with garlic and lemon for a mple side dish. Sea Beans will intensify the aroma and taste of seafood. Sea Beans can be added raw to green salads or pasta salads. Sea Beans are best when either served raw or lightly blanched. The sea vegetable is also a good source of vitamin A, calcium and iron. Sea Beans are high in protein, with roughly 20 grams per one cup portion. The term “Sea Bean” is believed to be the result of a marketing campaign for some lesser-known, but nutritious sea vegetable. They are often used as a substitute for green beans or wax beans. Sea Beans have found a place on restaurshes in coastal cities thanks in part to an increase in popularity of foraged items and farmer’s markets. Sea Beans are commonly found along the coast, growing wild in the salty soil and even inland growing in the muddy banks of salt flats and marshes. Salicornia means “salt horn” a reference to both the shape and taste of the sea vegetable. Though the succulent is also known as Sea Asparagus, Pickleweed, Marsh Samphire, Glasswort or Saltwort depending on where in the world you are. Sea Beans are perhaps more commonly known by their botanical name: Salicornia. Sea Beans are best when foraged in the late spring and summer months. Sea Beans are crisp and crunchy with an intensely salty flavor, which can be muted with cooking. The preferred portions of the plant are the tender, green tops and branches, as the lower portions can get tough. Sea Beans will slowly turn red as the weather turns cooler, the color change occurring once the stems become woody and overly salty. ![]() Along the small branches lie tiny, scale-like leaves that look like small shields. The bright green Sea Beans have 2 to 6-centimeter-long, horn-like branches growing opposite of each other up the stems. Sea Beans are succulents with thin, round and fleshy, multi-segmented stems that can reach up to 30 centimeters tall. ![]() They are found growing upright in dense clusters along coastal waters and even inland along the banks of salt marshes. Sea beans are halophytes, meaning they only grow in salty environments.
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