“Lamsoor” is the regional (“Zeeuwse”) name for sea aster. Sea aster consists of lancet-shaped, salty leaves that grow in rosettes. Sea aster is a sea vegetable that grows in the higher parts of the salt marches. It is flooded with sea water at times of high tides.
Origin of our sea aster
Sea aster is still a wild and untamed vegetable. When it is in season, we get it from the Netherlands and France. We also provide, on a limited basis, sea aster that is cultivated in Zeeland.
The season of sea aster
The sea aster season runs from April to the end of October.
The taste and preparation of sea aster
Sea aster has a soft, salty taste. Raw it tastes a bit like carrots.
If you blanch the vegetable or if you stir-fry it, it tastes a bit like spinach, but with a more ‘sea-like’ flavour. Sea aster is a good source of iron.
Sea aster needs to be stored in a cool place. Storage temperature: 2 to 7 degrees Celsius.