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13 responses to “Sea Bean Salt”

  1. michele

    Very pretty! It would be aesthetically pleasing to season my food with such lovely salt!

  2. Laura @ All Spice and Yum

    So pretty! I don’t know where to get sea beans, but this makes me wonder what other vegetables would make awesome seasonings! Thanks for sharing!

  3. Tom Kelly

    Love the sea bean salt. It is just this kind of –out of the box–thinking which makes cooking and eating such an adventure. Thanks

  4. Angela

    Sea beans, or samphire, as we call it, grows all around the British coast. It is delicious steamed for a minute or two and served with fish, it has a taste and texture all of its own which I love. I’m not sure I’d bother doing anything else with it…..

  5. Erika

    What a cool idea!

  6. E in Philly

    Sounds absolutely … right. Been wanting to try samphire for a while, but it’s not exactly plentiful at our farmer’s markets here in Philadelphia.

    Any chance you might start making this on a small commercial scale and let us poor easterners have a tase of the wild Northwest?

  7. diary of a tomato

    Brilliant, as usual! We’ve some agretti growing in the garden I’ll be trying this out with!

  8. Christine

    Is it as salty as salt or could you use it as a flavouring as well as seasoning agent?

  9. Brook - Learn To Preserve

    Amazing idea.
    As you know, I’m a fan of preserving (understatement!).
    Making salts from dried fruits, veggies, herbs and even cured meats is something I love to do, but I never thought to use the abundant sea vegetables in our area to make salt.
    This is fantastic, Hank.
    I am armed with my shellfish license and was already planning to collect some sea beans this weekend, intending to ferment them. Now I think I’m going to need to free up bit (or a lot) more space in my “Salts” cupboard.
    Thanks for continuing to inspire.
    Brook xo

  10. Lou

    Hank,

    Please teach a “seashore/shallow water” collectibles course. :)

  11. Peter NeSmith

    What a great idea! The next time I hit the Cedar Key (Big Ben Florida) I will collect some Salicornia bigelovii(http://florida.plantatlas.usf.edu/Results.aspx)

    It will go well with speckled sea trout, redfish, oysters and blue crab!

  12. SeattleDee

    Brilliant! I’ve grumbled about the strong saltiness of sea asparagus but never considered turning it into salt. Thanks for the intriguing tip.

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