I often refer to Sea Aster (Aster tripolium) as “Queen of Saltmarshes & Estuaries”.
She is one of the most delicious wild greens out there. OK that’s Robin’s opinion, but whenever I serve her up the reaction is usually one of delight.
Her flavour is one that must be experienced and she can often be found growing alongside Marsh Samphire aka Glasswort (Salicornia europaea).
So grab your wellies, and head to your nearest estuary or salt-marsh for a gourmet wild delight!
Sea Aster Recipe: Ingredients
- 100g sea aster
- 16 asparagus spears
- 4 medium vine tomatoes (quartered)
Sea Aster Recipe: Suggested Instructions
- Lay tin foil in a baking tray and arrange the vegetables in the middle.
- Sprinkle with salt and drizzle with a little oil, then fold the foil up, securing it at both ends and along the top. So it cooks like a Cornish pasty.
- Bake in a 180ºC fan oven for 30 minutes or until done.
Serves: 2 as a side dish