Fresh Sea Orache

Sea Orache (Mediterranean Saltbush)

This is one of the most underestimated coastal edibles. This is a shame, because it is super nutritious, very tasty (a rich and savoury flavour similar to spinach, but much more robust and full-flavoured) and hyper-abundant along our coasts.

If you happen to wander along our coastlines, keep an eye out for areas where seaweeds accumulate on the soil on the high wash-line. This is where you will find the best sea orache. They thrive on this rich accumulation of organic matter as the seaweed decays into the soil.

The season starts toward the end of April and last until September.

Creamed sea orache is a simple and delicious recipe for our Sea orache. You will need:

• 500g Sea orache
• A knob of salted butter or oil
• 100ml double cream or thick oat cream
• 3 cloves of garlic, finely chopped
• White pepper powder
• Chilli flakes
• Splash of white wine
• Salt and pepper to taste

1. Wash your sea orache (no need to be too precious about the excess of water).
2. Steam or blanch the sea orache to soften it; it will go a verdant green colour.
3. Let the orache cool and roughly chop it.
4. Add to a hot pan with the garlic, butter, white pepper, chilli flakes and a pinch of salt if using oil.
5. Cook until the garlic begins to brown. Add white wine and reduce.
6. Add cream, stir and reduce until the liquid is incorporated.
7. Add salt and pepper to taste, serve as a side dish. Goes great with red meats and fish.

Et voilà… Bon Appetit.

Shipping

All orders containing fresh products will automatically be shipped as Royal Mail Tracked 24 (£8.50)