Sea Beet, or wild spinach, is a common sight along our coastline and the wild ancestor of vegetables such as beetroot and chard. Sea Beet is a perennial, growing to a meter or so and easily recognizable by its waxy dark green leaves; leaves which have a pleasant taste and can be eaten raw or cooked. Leaves can be found all year long, although best eaten between March and June, all parts of the plant are edible, packed with nutrients and vitamins and would provide a valuable survival resource.Monday 23 April 2012
Sea Beet
Sea Beet, or wild spinach, is a common sight along our coastline and the wild ancestor of vegetables such as beetroot and chard. Sea Beet is a perennial, growing to a meter or so and easily recognizable by its waxy dark green leaves; leaves which have a pleasant taste and can be eaten raw or cooked. Leaves can be found all year long, although best eaten between March and June, all parts of the plant are edible, packed with nutrients and vitamins and would provide a valuable survival resource.
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