Page 109 - The Forager’s Guide to Wild Foods

Sea Rocket, Cakile

edentula (BRASSICACEAE)

SEA ROCKET, Oval Searocket, or American Searocket is
a flowering succulent found on dunes and beaches. It is
highly branching and tends to grow as a short shrub, 1-3
ft. (0.3-1m) high.
FLOWER: Flowers bloom from early July to early Sep-
tember at tips of branches. They are radially symmet-
rical with 4 round, pinkish-purple petals. Flowers mea-
sure 0.25 inches (0.6cm) across and are separate in
small racemes at the tips of branches. Dry fruits do not
split when they ripen, late July through late September. John Tann, CC-BY-2.0 Mcitsci, CC-BY-SA-3.0
They are distinctively shaped, flesh covered pods that
EDIBLE PARTS: leaves
look like seaweed air bladders, reaching 0.4-0.8 inches
(1-2cm) in diameter with pointy tips. The seedpod is un- HOW TO HARVEST AND EAT: Sea Rocket leaves and
evenly divided into 2 sections, containing one seed per stems have a peppery, arugula flavor that makes them
section. a nice addition to tuna, tomato, and other salads.
LEAF: Fleshy, succulent leaves are spatulate with vari- PICKLED SEA ROCKET: Fill a 16 oz. (500 ml) jar with
ations of toothed to lobed margins that gradually taper young shoots, 1 tbsp. chopped garlic, 1 tbsp. mustard
to a rounded tip. Thick, green leaves can grow 1-2 inch- seed, ⅛tsp. chopped chilis, a sprig of your favor-
es (2.5-5cm) long. They are alternate, with one leaf per ite herb, and salt to taste. Add vinegar to submerge
node, branching occurring at the axils and leaves short- shoots. Cover and store in refrigerator for 2 weeks.
ening up the stem.

Seabeach Sandwort, Honckenya
peploides (CARYOPHYLLACEAE)

SEABEACH SANDWORT is a succulent perennial found
above the high-water mark. This hardy, slow-growing
plant is only about 8 inches (20cm) tall with a spread of
3 ft. (1m). It is also called Seaside Sandplant, Sea Sand-
wort, Beach Greens, and Sea Chickweed.
FLOWER: This plant flowers from May to August. It
has tiny, ¼ to ½ inch (5-10mm), white-green to yellow
five-petaled flowers along the stem, or 1 to 6 flowers at
its tips. The seeds are equally small dry fruits that open
when ripe, and can be gathered from July to September.
LEAF: The fleshy dark green succulent leaves are stem- and used as an additive to flour or used as a garnish.
less, simple, and toothed. They grow in closely arranged
BRINED SANDWORT LEAVES AND SHOOTS: Collect
opposite pairs, with pointed tips up to ½ an inch (1cm)
2 cups of young leaves and shoots. Wash and trim
in size.
well. Pack into 1-pint jar. Brine: ½ cup white wine vin-
EDIBLE PARTS: shoots, leaves, seeds egar, ½ cup apple cider vinegar, ½ cup water, 2 tbsp.
HOW TO HARVEST AND EAT: Young leaves and shoots pickling salt, 1 tbsp. pickling spice, 2 cloves garlic cut
can be eaten raw, or cooked as a green, leafy vegetable, into quarters. Mix all brine ingredients in a pot and
high in vitamin A and C. These are best picked before bring to a boil. Let cool and poor over sandwort. Put
the plant is in flower, but can be eaten once in flower on lid and keep in the fridge. Eat in 2 weeks. Serve as
too. Plunge in cold water to wash. Harvest seeds in fall. a side, as you might use brined pickles, or sauerkraut.
Seeds are small and difficult to harvest; can be ground

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