Just finished eating a wild sea beet & sorrel houmous with raw sprouted chickpeas and tahini, combined with ground cumin, olive oil and tamari.
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Wild & Raw Sea Beet & Sorrel Houmous
Wild food guide to the edible plants of Britain
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We regularly eat Sea Beet that we grow in the garden and find it superior in flavour and texture to garden varieties of perennial beet that is for sale.
Lightly steamed the leaves have a delicious melting texture to them that has been lost in Garden Beet leaves.
It’s a case in point that reselecting for new varieties to grow in the garden are in fact not as good as the wild plant itself.