zeekraal

Zeekraal, known in English as samphire or sea beans, is a halophytic coastal vegetable harvested from plants in the genus Salicornia, most commonly Salicornia europaea. It grows in salt marshes and brackish estuaries, producing slender, jointed, succulent stems that form a low, wiry plant. The fresh shoots are harvested in spring and early summer and sold as a crisp green vegetable.

In cuisine, zeekraal is valued for its briny, lightly oceanic flavor and crunchy texture. The stalks can be eaten raw in salads, lightly blanched or steamed to soften them, or used as a garnish. They are frequently paired with seafood and may be pickled. The flavor varies from mildly salty to sweet, depending on the plant’s salinity and preparation.

Nutritionally, zeekraal is low in calories and provides minerals such as potassium, magnesium, and calcium, with notable iodine content due to its sea-influenced growth environment. It also contains dietary fiber. Because of its natural saltiness, some recipes call for washing and optional blanching to moderate salt levels.

Cultivation and distribution: zeekraal is cultivated and harvested in many temperate coastal regions, particularly in the Netherlands and other parts of Western Europe. It tolerates brackish water and salt-rich soils, but is perishable and best consumed fresh. It can be stored refrigerated for a few days and is sometimes preserved by pickling or freezing after blanching.