Poleij Sea Vegetables

In Zeeland it is a well-known concept: "cutting Zeeland sea vegetables." Not on the chopping board, but outside, where samphire and sea lavender are harvested. Arjan Poleij explains that these salty vegetables grow outside the dykes on salt marshes and mudflats, and inside the dykes on specially laid cultivation plots.

With a special little knife, only the young parts just above the root are cut off, so that the plant can continue to grow. A way of harvesting that can by now almost be considered Zeeland heritage.

Samphire is firm and crunchy, with a pronounced salty taste. Sea lavender, also called sea aster, has soft leaves and a milder taste. Both vegetables are full of minerals and are delicious with fish, in salads, pasta, risotto or an omelette. A short stir-fry, wok or blanch is sufficient.

Those looking for something special can also ask for sea bananas. They really do exist!