Kale, Sea

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Botanical Name
Crambe maritima

A hardy perennial vegetable, from the north Atlantic coastlines, that can handle a wide range of condition including drought and salt. The plant dies back in winter, the tender spring shoots are considered a delicacy with a nutty flavour, usually blanched (cover with a bucket) to be eaten raw or cooked. Older leaves are bitter so best left to grow, where the plant develops into a unique ornamental. Roots and flower shoots can also be eaten. 10 seeds.