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Sea vegetables

Cultivation

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.

Nutrition

Samphire
Sea aster
algae
zeekraal
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.
Buy your samphire here
zeekraal
Sea aster (lamsoor) is a local seasonal vegetable. It is harvested on the Zeeland salt marshes from April to September.
Buy your sea aster here
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.
Buy your sea vegetables here
mosselen

Fancy cooking these greens? Check out our recipes:

Aguachile with oyster

Aguachile resembles tiger's milk but is slightly different. The concept is similar, with the fish cooking in the aguachile. To avoid overpowering the dish, we used less aguachile. The oyster remains uncooked and is eaten raw!

Mussels with Roquefort sauce

Roquefort is often referred to as the king of blue cheeses. The sharp flavor of Roquefort is softened by the briny mussels. Mussels with Roquefort sauce is a classic French dish, and it remains a delight no matter how often you enjoy it!

Mussels with fennel and pastis

Let yourself be surprised by the subtle anise flavor in this dish. This classic is packed with vegetables, making it extra delicious and healthy!

Fresh summer oyster

Delicious refreshing summer oysters - Granny Smith apple, cucumber, lemon juice and zest, paired with La Zélandaise or SOL oysters.

Risotto with Oosterschelde lobster

The Oosterschelde lobster season runs from the end of March to July 15, the perfect time for a delicious risotto outside in the sun

Cooked lobster

Exact cooking times for different sizes of lobsters

Premier Paella

Premier Paella. Can't choose between all our delicious products? Then make this paella! A true showstopper to enjoy with family and friends
All recipes
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