Sea Purslane Recipe Ideas from Coastal Cuisines

Adam Woodsman
Oct 22
6 min read

Discover how this salty shore-green can bring a tide of flavor to your kitchen.

Estimated reading time: ~7 minutes

Introduction – The Taste of the Tide

If you’re looking to bring a burst of sea-salt sunshine to your greens repertoire, meet sea purslane — a coastal succulent found where land meets tide. Its two main edible species are Halimione portulacoides, common across European salt marshes, and Sesuvium portulacastrum, native to tropical shores such as Hawai‘i and the Caribbean. Both species thrive in briny habitats and store mineral salts in their fleshy leaves, giving them a natural saline crunch. Sea purslane has long been part of coastal cuisines from Britain to the Pacific, appreciated for its vibrant taste, adaptability, and nutritional value. This article explores how chefs, foragers, and researchers are bringing it from the shoreline to the plate.

What Is Sea Purslane? (Botany & Origins)

Sea purslane is a halophyte, a plant that flourishes in saline environments. Halimione portulacoides lines the estuaries and salt marshes of Western Europe, while Sesuvium portulacastrum carpets tropical coasts across the Pacific and Indian Oceans. Its leaves are thick, glossy, and succulent — an adaptation that locks in moisture despite the salt. Botanists note that these species are rich in minerals such as magnesium, iron, and zinc, along with carotenoids and omega-3 fatty acids. Studies from Portugal and Australia highlight its potential as a climate-resilient crop capable of growing where most vegetables cannot, making it valuable both for food security and coastal restoration.

Culinary Traditions Across Coasts

🏝 Tropical & Pacific Coasts

In Hawai‘i, S. portulacastrum — known locally as akulikuli — has been eaten raw, pickled, or blanched for generations. Coastal communities across Southeast Asia and the Philippines use it in salads, seafood stews, and the pickled condiment atchara. Its crisp, juicy leaves naturally season food without added salt. Modern chefs in tropical regions are rediscovering this humble shoreline plant as a sustainable sea vegetable that adds both texture and nutrition.

🌊 Atlantic & European Shores

Along the Atlantic coasts of Britain, Ireland, and the Mediterranean, H. portulacoides has become a gourmet ingredient featured by chefs and foragers alike. It appears in restaurant dishes alongside fish, shellfish, lamb, and new potatoes, often tossed with butter, olive oil, and lemon juice. UK farms such as Riverford Organic Farmers describe it as a “crisp, succulent sea vegetable with a salty flavour” best eaten raw or lightly wilted. It is also served as a garnish for seafood or stirred briefly into hot dishes just before plating to retain its colour and crunch.

🌾 Forager & Sustainable Context

Foragers emphasize ethical harvesting practices. Sites like Totally Wild UK and Foraging and More recommend collecting young leaves from clean tidal areas and avoiding polluted marshes. They note that the plant’s natural saltiness complements other wild ingredients such as sea beet and samphire. This awareness links sea purslane not only to cuisine but also to the broader ethic of sustainable coastal living.

Cooking Techniques & Preparation Tips

Raw: Use small amounts as garnish or salad accent. Its salt content can be intense if eaten in large quantities.
Blanching: Briefly boil or steam for 15–30 seconds to soften the texture and mellow the brine.
Pairings: Sea purslane pairs beautifully with lemon, butter, garlic, white fish, crustaceans, and potatoes.
Storage: Rinse thoroughly to remove sand and salt residue, then refrigerate and use within three days.These basic methods ensure that its coastal flavour remains bright rather than overwhelming.

Signature Recipes from Coastal Cuisines

🥣 Sea Purslane Hummus – Wild Tapas Style

Recipe: Sea Purslane Hummus – EatweedsBlend 100 g of cleaned sea purslane leaves with one 400 g can of drained chickpeas, two teaspoons of tahini, one crushed garlic clove, fresh lemon juice, and a drizzle of extra-virgin olive oil. Add a splash of chickpea water for smoothness and season lightly — the leaves provide most of the salt. This dip transforms traditional hummus into a coastal spread that pairs beautifully with pita, crackers, or grilled vegetables.

🍛 Sea Dahl – Salt-Marsh Curry

Recipe: Sea Dahl: A Different Sea Purslane Recipe – EatweedsCook diced onion and garlic in coconut oil until soft, then add two tablespoons of rogan josh paste and four handfuls of chopped sea purslane. Stir in eight ounces of red lentils and about 700 ml of water. Simmer gently until thick and creamy. The mild curry base enhances the saline bite of sea purslane, creating a satisfying vegetarian meal rich in minerals and plant protein.

🌿 Sea Purslane Pesto – A Coastal Condiment

Recipe: Wild Sea Purslane Pesto – Abel & ColeCombine one handful of sea purslane leaves with two garlic cloves, a small handful of pine nuts, and enough olive oil to blend smoothly. Add sea salt, pepper, and a squeeze of lemon juice; Parmesan can be included for extra richness. Spread over toasted sourdough, toss with pasta, or serve alongside grilled mackerel. The result is a vivid green pesto with natural ocean depth.

🐟 Sea Bass with Bacon & Sea Purslane

Recipe inspiration: British Larder – Orford Landed Sea BassPan-fry a fillet of sea bass in butter until golden. In a separate pan, crisp diced smoked bacon, then toss in boiled new potatoes. Add a handful of sea purslane just before serving and sauté for 30 seconds. Combine everything on a plate and finish with lemon juice and black pepper. The purslane’s natural brine amplifies the savoury notes of fish and bacon while providing bright, coastal contrast.

🍋 Simple Sides – Potatoes, Peas & Sea Purslane

Recipe inspiration: Riverford Organic Farmers - Boil small new potatoes and fresh peas until tender. In a sauté pan, melt butter or heat olive oil and toss in a handful of washed sea purslane leaves. Wilt briefly (15 seconds), then add the potatoes and peas. Finish with lemon juice and cracked black pepper. This simple side captures the essence of coastal cooking: minimal ingredients, maximal freshness.

Nutrition & Functional Benefits

Research in Applied Sciences (Pires et al., 2021) found that H. portulacoides contains roughly 9 g of protein and over 60 % polyunsaturated fatty acids per 100 g DM, with a favourable omega-6 to omega-3 ratio (~0.3). It’s also rich in beta-carotene, iron, and zinc, and can serve as a natural salt substitute thanks to its inherent sodium content. Reviews in Encyclopedia Pub (Zanella & Vianello, 2020) highlight the plant’s phenolic compounds and sterols that may support antioxidant and cardiovascular health. Together, these findings establish sea purslane as both a flavourful green and a functional food.

Sustainability and Aquaponic Innovation

Beyond foraging, institutions like the Mote Aquaculture Research Park in Florida have cultivated sea purslane in saline aquaponic systems. The plant filters water in shrimp tanks while producing edible leaves high in omega-3s and beta-carotene. This dual role — crop and biofilter — makes it an ecological superstar. As climate change increases soil salinity, halophytes like sea purslane could become key to sustainable agriculture along coastlines worldwide.

Creative Modern Twists

Finely chop sea purslane into sushi rolls, poke bowls, or ceviche for a clean ocean note.
Dehydrate leaves and crush them into a natural “sea-salt” seasoning for popcorn or roasted vegetables.
Quick-pickle the leaves with citrus and chilli as a tangy taco garnish.
Sauté with garlic, anchovy, and lemon zest for a light pasta sauce.Sea purslane’s flavour bridges land and sea, making it an easy upgrade for anyone seeking new culinary depth.

Conclusion – Rediscovering the Edible Coastline

Sea purslane invites us to taste the shoreline. From its crisp, salty leaves to its resilience against coastal winds, it embodies both flavour and fortitude. Whether tossed into salads, blended into hummus, or plated beside freshly caught fish, it connects us to ancient foodways and future sustainability alike. Give it a try next time you’re near a clean tidal marsh or find it at a local market — a single bite captures the living essence of the sea.🔗 Explore more wild edibles and microgreen-inspired produce at purslanemicrogreens.com.