For culinary purposes the young pale shoots are preferred. They are considered to have a nutty, slightly bitter taste, compared to the green stalks and leaves, which taste rather reminiscent of kale. Both can be consumed raw, but the young shoots tend to be blanched or steamed like asparagus.
The sea specific kale is rich in vitamins, such as vitamin C and B11. Last supports the production of new cells and tissue. Fibers, mineral salts, sulfur and iodine. The content sulfur heteroside is recognised to have anticancer properties. Preventing viral infections, being antiseptic, antifungal and being used for healing wounds are the most prominent healing properties of this plant.
Way to grow
Seakale prefers well drained, rich, sandy soils. Often it is cultivated from cuttings or from seed. Seeds can be sown in the aquaponics greenhouse from march onward. Leaves should be harvested when they reach a height of 20-30 cm.