The Survival Series Part One: Wild Sea Spinach

It’s no secret that I absolutely love survival, post-apocalyptic, dystopian and zombie-related things, so when this idea sprung to mind, I got very excited.

In a new feature series, each week I’m going to highlight a certain wild food that you can eat, should you ever find yourself in an apocalyptic situation.

The chances are unlikely, but better to be safe than sorry! First up:

Sea Spinach/Sea Beets

Similar looking to garden spinach, this wild and edible plant has shiny, green leaves and a fleshy stem (see image).

Despite its similarity, it’s actually more strongly flavoured and has a wonderful hint of saltyness from the sea.

Surprisingly common, it can be found on dry shore, on sea walls or sometimes on canal banks.

The plant tends to make its first appearance in spring (though I’ve seen it throughout the year) and it’s very straightforward to cook.

A distant cousin of chard, for the best flavour, pick the leaves when they’re young and tender. The great thing is, the whole plant is edible.

Treat the sea spinach exactly like chard, kale or garden spinach but just cook it for a little bit longer as the leaves are tougher.

You can cook them whole or remove the stems but if you’re trying to keep moving away from zombies or the infected, I wouldn’t waste my time trimming!

Should you however find yourself with an abundance of ingredients and electricity, sea spinach goes very well with eggs (like in a frittata) or with fried potatoes.

All in all, I actually find sea spinach to be far superior to its garden version, and would happily eat it for days on end. It’s a wonderful plant and it’s worth giving a shot.

This is a coastal plant, so it wouldn’t be particularly helpful for those living in the midlands, but don’t worry, there are plenty of other wild foods that I plan to highlight.

Happy foraging!

Movie to watch: 28 Days Later

(Image via WikimediaCommons/Rmrony)

2 Comments Add yours

  1. Ropaire says:

    Have you tried Samphire? A lot of it grows near Fenit and it’s meant to be quite a delicacy. Met people picking it for a restaurant before.

    1. Úna says:

      I have indeed! It’s on my list. I particularly like the French version, it’s thicker and juicer. Incidentally Fenit has its Samphire Rock!

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