Also known as sea fennel, the fleshy succulent leaves (like purslane) retain a salty flavour and can be eaten raw in salads, gently steamed or pickled. It has a pungent strong flavour that people either love or hate! This singular and interesting food crop was commonly harvested as a delicacy up to the beginning of the 20th Century and was so highly regarded and desired that people would risk their lives (and occasionally fall to their deaths) when harvesting it from steep seaside cliffs!
Hardiness: Frost Hardy
Habit: 1' to 2' tall with fleshy leaves and flowers
Light: Full Sun to Partial Shade
Soil: Loose, sandy, salty soils
Origin: Found growing wild along coastlines and seacliffs in England and Ireland