Really common and superior in taste and texture to spinach, Sea Beet is a must have to the forager when anywhere close to the coast.
|Common Names||Sea Beet, Wild Spinach|
|Scientific Name||Beta vulgaris maritima|
The glossy dark green, thick, succulent leaves can vary from oval to diamond shaped and can be smooth, wrinkled or twisted.
The flowers grow in pairs, back to back and are tiny with five green petals, these grow along the upright stem.
The unopened flowers can show some red colouring and like the flowers grow back to back.
This hardy plant usually grows around the coast on mudflats, field edges, shingle, between rocks and among sand dunes but will grow inland, especially if planted on an allotment or in a vegetable garden.
The leaves taste very much like spinach but are superior, especially when cooked.
The roots taste sweet and can be used like sweet potato. You must have the landowners permission to uproot any plant.
Very common around most of the British coast especially in the South East, less common in Scotland.
The young leaves in Spring are the best but they can be found all year.
The roots are similar to sweet potato but permission from the landowner must be sought before uprooting any plant.
The seeds can be planted on an allotment or vegetable patch where they usually thrive.
Sea Beet is the ancestor to beetroot, sugar beet and swiss chard an is a member of the Amaranthaceae family.