Sea blite is a seavegetable with the appearance of rosemary. It is known for its tender, soft leaves and mineral-rich flavour. It is a real pioneer plant, just like samphire. The wild French variety is grey-green coloured. The Australian variety sometimes has a gorgeous fire-red colour.
The origin of our sea blite
We get our sea blite from France and Australia. The sea blite in France grows between June and August and in Australia between September and December.
How to prepare sea blite
You can prepare sea blite either by blanching it for a just one minute or by stir-frying.
Naturally you can also eat this sea vegetable raw, and it is also a very attractive-looking side dish.
Sea blite should be stored in a cool place. Storage temperature: 2 to 7 degrees Celsius.