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Seakale (Crambe maritima)

Vegetable growing naturally around the coasts of Britain, as well as the Atlantic coast of France, the Baltic and areas of the Black Sea. Single beaches are its normal habitat, where it resembles clumps of dark-green cabbage leaves, with crisp white stalks.

To make it edible (when it is delicious) it is necessary to blanch the plants in the spring (by covering them with an earthenware pot or something similar); thick white stems then develop, resembling smooth celery, these can be treated in the same way as asparagus. It is only rarely seen for sale, but if you see some snap it up! Failing that it can be cultivated at home.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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