Lamb’s ear

Sea lavender (also called glasswort leaf, Limonium vulgare) is a saline plant that grows naturally in coastal areas and salt marshes – places where land and sea meet. In the Netherlands, sea lavender is found mainly in Zeeland, Friesland and along the Wadden coast. Despite its name, it is not a seaweed, but a leafy vegetable that resists salt water well.

Lamb’s ear has fleshy, gray-green leaves with a mild, salty taste reminiscent of the sea. The young leaves are harvested in spring, when they are at their tastiest: tender, fresh and slightly salty.

In terms of nutritional value, sea lavender is a true sea vegetable full of minerals. It naturally contains a lot of magnesium, calcium, potassium and iron, and is rich in vitamin C and antioxidants. These nutrients support metabolism, muscle function and resistance. Thanks to its low calorie content and high nutritional density, sea lavender fits perfectly within a healthy and balanced diet.

In cooking, sea lavender is versatile and surprisingly easy to use. The vegetable can be briefly boiled, boiled or blanched, but it is also delicious to use raw in salads. It combines particularly well with fish, seafood, potatoes and light sauces.

In short: sea lavender is a pure natural product from the sea, with a unique taste and a wealth of nutrients – a delicacy for those who love honest, healthy and local products.