Sea Kale (Crambe maritima) is not common in many places in Scotland, but where it finds warmer climes and more sheltered, rocky beaches, it truly prospers.

Its thick rhizomes burrow deep into the beach, anchoring it to the soil far beneath. As a member of the Brassicaceae family, it is similar to its cousins broccoli, kale and cabbage. It produces large, succulent, purple-blue leaves with a beautiful shape and fantastic flavour.

In the kitchen, you can use Sea Kale as you would any other kale. Be forewarned that it does lose its beautiful blue hue when it is cooked. Smaller leaves are best steamed, then sauteed with salt, garlic, chilli and a little lemon. Larger leaves are best used like cavolo nero; steamed then roasted until a little crispy with salt, garlic and black pepper. You could also get experimental with fermentation and try some sauerkraut or kimchi!

Sea kale is also delicious raw with a little vinaigrette

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