The harvest of sea aster and samphire started on the ‘Zeeuwse Schorren’, which are a type of sea marsh. Twice a month the tide comes in high, so the marshes are under water. This makes the ground salty and provides all the greens’ nutritional needs.
In summer, the marshes provide enough sea aster and samphire. To ensure a year-round supply of samphire, we also collaborate with a grower in Portugal, and during the winter months, we source it from Israel. Seaweed varieties such as codium, sea lettuce, oak seaweed, and red hornweed are available year-round from “our backyard,” the Oosterschelde.
With sea vegetables, some are cultivated, while others are harvested from the wild. In the case of seaweeds, the fishers strictly utilize what the sea naturally provides. In both cases, harvesting is quite labor-intensive, as sea vegetables and seaweeds are hand-cut.
Samphire and sea aster are not only sought after today for their delicious salty flavor, but they are also rich in minerals, iron, and vitamins, making them an excellent addition to a healthy diet. Seaweeds complement this range with trace elements, iodine, iron, antioxidants, and more. Thanks to these properties and their sustainable cultivation, sea vegetables are a great green alternative.
Samphire is a plant that grows in salt marshes along the edge of the sea. During its growth, the plant absorbs salt, giving it a salty flavor. It is a tender, crunchy, and slightly salty sea vegetable. Samphire is delicious when prepared with fish or added to a salad.
Sea aster (lamsoor) is a local seasonal vegetable. It is harvested on the Zeeland salt marshes from April to September.
Besides sea vegetables we also provide different types of algae such as codium and sea lettuce, which is provided by the Eastern Scheldt year round.
