Wild herbs
Sea Orache
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Spring–summer (April–July)
Wild herbs
A very underused beach plant that stands fully salt-tolerant in the washed-up seaweed. It is tastiest when young in April and May, but grows all summer, when you pick the most tender leaves. The young leaves can be used as greens in salads, but are best lightly prepared with butter, where its mild salty tone gives a subtle sea sensation. At the end of the season you can save its seeds. I write about this in my books.
Similar ingredients
Wild Garlic
The forest floor's garlic – a cornerstone of New Nordic cuisine, from leaves to capers from seeds.
Ground Elder
Lush plant that covers the forest floor – herb when young, vegetable when mature.
Dandelion
Sun-loving with toothed leaves and yellow flowers – bitter, but good with heat and fat.