Prins & Dingemanse sea asters are cultivated on a silty tidal marsh and owe their Dutch name to the shape of their leaves (ears). Like marsh samphire, sea asters have a delicious silty flavour and many preparation options. For example, sea asters are delicious in combination with fish, shellfish and crustaceans, but equally tasty as a salad.
| Properties | |
|---|---|
| product category | Sea vegetables |
| Grading | N/A |
| Availability | April to July |
| Storage temperature | 2-7°C |
| Foreign names | Epinards de mer, Strandflieder, lamsoor |
| Usage / taste | Sea aster is silty in flavour because it takes up salt water. However, it has a less salty flavour than marsh samphire. Sometimes sea aster is light grey in colour because it excretes surplus salt. |
| sorting / packing | N/A 150 gram (tray) 1 kg (net) |
Recepten met dit product
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Pasta with sea asters
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Sea aster with carrots
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Oriental wok with marsh samphire and sea asters
