Sea Aster (Aster tripolium) is one of the most flavoursome wild edible plants if you are into ‘gourmet foraging’. Often overlooked by many, it holds it’s texture very well, has an unusual, but highly more-ish taste, and to date I have yet to find anyone who found it revolting.
I like many of my wild edible plants cooked very simply, and this is about as simple as it gets.
- 4 handfuls of Sea Aster leaves
- Knob of butter
- 1-2 garlic cloves (crushed)
- 5 tablespoons of kefir or natural yoghurt
- Cracked black pepper
- Melt butter in frying pan, then add the crushed garlic and fry for 30 seconds.
- Stir in washed and dried sea aster leaves (either sliced or whole), and fry until they are wilted and look glazed.
- Add the kefir or yoghurt and stir for 20 seconds.
- Serve immediately.
Makes: 4 side portions