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Sea Purslane Pickle


The Sea Purslane, Atriplex (Halimione) portulacoides is at its best at the moment down here in East Devon. Large swathes of the ‘silver crisps’ adorn the estuary. I always pick my sea purslane on the high ground, as the leaves are better quality than ones spent under water. They’re also a lot cleaner.

Just grab a handful of the young leaves at the top and snip with scissors. The top 3-4cms is what you are after, as they usually have a succulent young stem. Further down and the plant becomes woody, and the leaves less fresh.


  • 200g sea purslane leaves and shoots
  • 400ml red wine vinegar
  • 1/4 cup caster sugar
  • 1tsp juniper berries
  • 1tsp ground hogweed seed
  • ½tsp fennel seeds
  • ½tsp cloves

Suggested Instructions

Combine all ingredients in a pan with vinegar and simmer for 10 minutes, then bottle in clean, sterile jars.

Makes: 200g

About the Author Robin Harford

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.

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