Sea Purslane

WordPress 2018 Feb 1 Bay Side Sea Purslane1 copy


Sea Purslane forms an important and primary function in dune creation. Salt tolerant, it sets roots just above the high tide line. Sand-carrying wind hits the plant, slows slightly and drops the sand it is carrying. That helps build the dune and in time bring in other plants. It is an important part of beach re-newal.

It is edible. Sea Purslane was widely used by Native Americans. The stems were eaten raw or pickled, or cooked in two or more changes of water to reduce its saltiness. I find them a visual fractal delight. These growing on the quieter  bay side of St. George Island, Florida last January.



Published by dunelight

18 thoughts on “Sea Purslane

    1. Yes. It’s not on the Gulf of Mexico side getting the full brunt of the sea. It’s on the quieter bay side. It’s still really salty back in the bay with all the salt marshes.

      1. Not around here. Mexico is too hot. I’ve seen it on the beaches of Brittany. People used it to wrap the fish that was sent to Paris in horse-drawn carriages. It help preserve temperature and the fish quality. (Not always) 🙂

    1. I wasn’t sure so I did a quick search and was surprised to find a lot of recipes for Sea Purslane. These that I shot were in a protected estuarine. I can sneak a nibble but I don’t think they’d like me carting off enough for salad for two. I wouldn’t doubt that it would be considered a tonic by First Nations just because of the intense salty flavor of it. The First Nation’s Apalachicola band of Creek were forcefully moved from the area in 1833(?)and there were records of them eating it. It must have went well with all those fabulous Apalachicola Bay oysters.

      Equinoxio was telling me that in Brittany it was used as a packing for fish. Interesting because I found recipes for fish with a sea purslane sauce. Very green, cook the fish and serve it with the packing.

      This world is fascinating. I see and learn new things every day.

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