Sea Beet (Beta Vulgaris) is a wonderful coastal succulent, which grows in great abundance in its favoured habitat and has a fantastic “spinach” flavour profile!

Indeed, our ancestors realised this, taking it from the shores to cultivate. These cultivars are still frequently used today as food and fodder! Chard, beetroot, sugar beet and fodder beet are all cultivars of the humble Sea Beet.

Spring and Autumn are the two main seasons for foraging Sea Beet. We still can find it outwith the main foraging seasons albeit it is getting scarcer. When the hot weather arrives in summer, the Sea Beet is bolting focusing on seeds productions rather than leaves, whilst in winter the sea beet is slow growing and the winter storms may affect the quality of the leaves. 

Culinarily, it is best used as spinach; it’s delicious either steamed, sauteed or creamed. It has a subtle beetroot flavour, with a little bit of sweetness and loads of crunch, so can make a fantastic backbone to any salad. We like to use it in saag curries, with plenty of native spices!

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