Seapurslane Seeds

• Seapurslane is a member of the Portulaca family. It is a fleshy, herbal perennial with tiny white or pink flowers. It also is called sea pickle and is used in salads. Its seeds can be eaten raw or sauteed. This plant, which spreads and creeps along the ground, has a medicinal history as an herbal treatment for scurvy and kidney problems, according to the University of Florida website.

Fruit

• Seapurslane produces a thick, oval fruit after flowering. The fruit is about 3/8 inch and is filled with black or brown seeds. The fruit is the part of the plant used as an edible. It looks a bit like okra and the pod can be split lengthwise like a pea pod. The seeds are shiny and have an aril or covering over the seed. The aril needs to be removed by soaking or rubbing before the seeds can be planted.

Edible Seeds

• Seapurslane has an entirely edible skeleton and the seeds are no exception. Eat them raw or saute them first. They resemble peas and the flavor is lightly lemony. The plant is not commonly used today in the U.S. but it is used in China and Greece. Ancient Greeks made a flour out of the seapursulane seeds and baked bread with it.

Growing Seapursulane

• Seapursulane grows wild as a weed in many areas; it is found along beaches and coastal ditches from New York to Florida. You easily can grow it as a food crop or ground cover. The seeds are small after they have been rubbed clear of the aril and can be mixed with sand so sowing is easier. Till the soil well then broadcast seeds on top of the bed. Keep seeds wet to enhance germination and sow in warmer spring weather or indoors. Soon there will be seapurslane for your dinner table.