A colourful, salty veg that is harvested seasonally along the coast of Vancouver Island. Great in salads, or sauted. Get adventurous and try some sea asparagus.
Sea Asparagus (Salicornia virginica) is found along the coast of British Columbia. Harvested seasonally on Vancouver Island this marine plant is primarily known for it's vivid color and salty flavour. This succulent sea vegetable is usually served with seafood. It may be eaten fresh, in a salad or sauted with garlic and butter and served as an alternative vegetable. It can also be pickled and made into a fine vinaigrette. Sea Asparagus is a salt tolerant plant. To lessen the salty taste it should be blanched for 30-45 sec. Rinse with cool water to stop the cooking action. This can also be achieved by soaking the shoots in cold water for 1 to 2 hrs.