Seabean, Pousse-pierre, Salicomia
June through September.
Keep cold. May mist as needed.
Not only does this bean carry and appropriate name, as it looks like sea coral, but its flavor is very salty.
Can be eaten raw, stir-fried, boiled or steamed. Makes a most attractive bed for fish and seafood presentations.
|Recipes: 1||Seabean Salad|
Recipe courtesy Emeril Lagasse, 2005