sea purslane


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sea purslane

n
(Plants) a small chenopodiaceous shrub, Halimione portulacoides, of salt marshes in Eurasia and parts of Africa, having oval leaves and inconspicuous flowers
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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The blossom of Darwin's barberry steeped in water mimics the flavours of grape skin; greygreen sea purslane could be beetroot; balsam tastes exactly like Fox's glacier mints; Douglas fir smells like grapefruit, and yolk-yellow gorse of coconut, while dittander makes a substitute for wasabi and horseradish.
His winning menu had a starter of seared scallops, charred leek, pig cheek, pickled shallots, onion and sea purslane.
HeadChef Kevin The blossom of Darwin's barberry steeped in water mimics the flavours of grape skin; grey-green sea purslane could be beetroot; balsam tastes exactly like Fox's glacier mints; Douglas fir smells like grapefruit, and yolk-yellow gorse of coconut, while dittander makes a substitute for wasabi and horseradish.
Mote is growing red drum and an edible sea vegetable called sea purslane in a series of tanks that work together.
This stretch of Welsh coast makes for good samphire hunting and it's where they source sea purslane - its grey-green leaves bob in the house Martini and tangle with a crab dish beneath a pickled sliver of turnip.
The LEDs were especially welcome to the livelihood proj-ects of the community that include production of pickled sea purslane or atsarang dam-palit and processed fish prod-ucts.
It's where they source sea purslane - its leaves bob in the Martini, and tangle with a crab dish beneath a pickled sliver of turnip.
The rehabilitation through the efforts of the Department of Environment and Natural Resources and the local government has an immediate positive effect, the return of the dampalit or sea purslane, a plant that grows at river and fishpond banks, pickled as side dish.
If you live by the coast, try searching out some rock samphire, sea purslane or wild fennel for this recipe too.
A canape-sized sarnie of smoked crab sat alongside spanking fresh white meat mayo and a bon-bon of the brown, the whole thing lubricated by dill oil and thoughtfully garnished with sea purslane and wafer-thin slices of preserved lemon.