Could these 'salt-loving' edible sea vegetables be the new kale?
Friday, June 12, 2020 - 07:30
in Earth & Climate
Three species of vegetables from the sea could just be the new kale with the added benefit of a salty flavor. Researchers from Florida Atlantic University's Harbor Branch Oceanographic Institute recently completed a 10-week study to determine the optimal growing conditions for three species of sea vegetables: sea asparagus (Salicornia bigelovii), sea purslane (Sesuvium portulacastrum) and saltwort (Batis maritima). These sea vegetables are eaten in Europe, Asia and Hawaii and could soon be a great addition to salads, soups, pasta, rice and other dishes in the continental United States.