Available from Glasrai and Goodies in Gowran.
A native Irish plant that grows on shingle beaches - so not to be found in County Kilkenny. It has become quite rare in the wild, so be sure to use only cultivated plants.
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| Sea Kale ready to be picked. |
In prehistoric times, before the domestication of cereal crops, the root was an important source of carbohydrates, for the hunter-gatherer. The whole plant can be eaten, but usually it is the blanched young shoots, with their slightly nut like flavour, that are most sought after. In the past, shingle was heaped up around wild plants, growing along the edges of such beaches. This had the effect of blanching the plants.
Peron, J.Y., Gouget, M., Declercq, B., 1991 in their Composition nutritionnelle du Crambe Maritime reveal that Sea Kale not only tastes great but has a high protein and fibre content, a high quantity of potassium/low sodium and excellent calcium/phosphorus ratio, and contains good vitamins such as thiamine (Vitamin B1).
In 1827, John M'Craith, a Kilkenny nurseryman, advertised Sea Kale plants for sale, alongside "Stove and Greenhouse Exotics". In 1834, specimens were successfully exhibited, from the Bishop of Ossory's gardens, by Mr. Monk (who, presumably, was the Bishop's head gardener), at the Kilkenny Horticultural Society's show.
Peron, J.Y., Gouget, M., Declercq, B., 1991 in their Composition nutritionnelle du Crambe Maritime reveal that Sea Kale not only tastes great but has a high protein and fibre content, a high quantity of potassium/low sodium and excellent calcium/phosphorus ratio, and contains good vitamins such as thiamine (Vitamin B1).
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| Freshly picked Sea Kale, showing blanched shoots and unblanched leaves. |
In 1827, John M'Craith, a Kilkenny nurseryman, advertised Sea Kale plants for sale, alongside "Stove and Greenhouse Exotics". In 1834, specimens were successfully exhibited, from the Bishop of Ossory's gardens, by Mr. Monk (who, presumably, was the Bishop's head gardener), at the Kilkenny Horticultural Society's show.
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| Cooked blanched Sea Kale (top) and cooked unblanched Sea Kale leaves (below). |
HOW TO COOK
Drop into boiling salted water and simmer for 5 to 10 minutes, until just tender. Drain pour melted butter over and sprinkle a little chopped parsley and serve.
Young, unblanched leaves are pleasant to eat, if cooked in a similar manner, but lack the subtle nuances of the paler shoots.
Such a delicious vegetable deserves greater recognition, easily cooked, is worthy of further culinary exploration.
Email: kilkennyseakale@gmail.com
