If you listen to some authors of wild food cookbooks regarding Sea Sandwort recipes (Honckenya peploides), you’d be forgiven for never wanting to try it.
I don’t bother listening to others opinions, which is why I don’t read newspapers or watch TV!
I want to experience the world myself, directly, not second-hand via some ‘authorities’ prejudiced world-view.
Which is why this sea sandwort recipe turned out pretty funky (obviously that’s my opinion). Just make sure your friends share it, because you will be honking of garlic for a fare few hours!
- 200g sea sandwort
- 20 garlic cloves
- 300ml white wine vinegar
- Blanch the sea sandwort.
- Chop the garlic cloves into three pieces per clove.
- Mix the sandwort and garlic together, then press into a rubber sealed clip top Kilner jar and top up with the vinegar.
- Store for two weeks, then eat on demand.
Makes: 1 jar