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.
Makes: 4 side portions
Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.