Sea kale is a robust and peppery brassica that grows wild on its rocky home shores of the British Isles and the North Sea. The salt-tolerant vegetable was popular in Victorian England. In the ...

Icy blue foliage and drifts of frothy white blossoms make sea kale ( Crambe maritima ) a lovely addition to any garden. The foliage combines well with almost any silver-leaved or purple-flowering ...

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Throughout Great Britain and Ireland, sea kale is very extensiuely used; some think it not inferior to asparagus, others prefer it in soup to any other method of consuming it.

What: Crambe maritima, commonly called sea kale, has dramatic texture with its bold, distinctive foliage. Its thick leaves are bluish green, roundish, and ruffled along their margins, they add an ...

Method. Wash the sea kale gently and trim into manageable lengths. about 10cm. Bring about 600ml water to a fast rolling boil, add one teaspoon of salt.

R.M. writes, "I usually think of kale more as a cold weather vegetable, but this is delicious. The kale comes out paper-thin and crunchy like potato chips, and you eat Roasted Kale With Sea Salt ...

But Kent Wildlife Trust disagrees. "We would strongly discourage people from picking sea kale as it is protected under the Wildlife & Countryside Act (1981) and must not be picked without ...

Sea kale with poached eggs and truffle. Ingredients. The eggs can, of course, be poached in advance. The truffles should be shaved with a bespoke truffle slicer but a very sharp Japanese mandolin ...