Crambe maritima

Crambe maritima, commonly known as sea kale, is a species of halophytic (salt-tolerant) flowering plant in the family Brassicaceae. Native to the coasts of Europe, from the North Atlantic to the Black Sea, it is a perennial plant that has been cultivated for its edible shoots, leaves, and roots since the 18th century.

Description

Crambe maritima is a robust perennial plant that can reach up to 75 cm in height. Its leaves are glaucous, wavy, and bluish-green, forming a basal rosette from which emerges a flowering stalk. The flowers are small, white, and fragrant, arranged in dense terminal clusters, blooming from late spring to early summer. The plant's deep root system allows it to access fresh water below the salt-saturated upper layers of soil, enabling it to thrive in coastal environments.

Habitat and Distribution

Crambe maritima is found along the sandy and pebbly shores of Europe, from the Arctic regions of Norway and Russia, down to the coasts of the Black Sea. It prefers well-drained soils with high salinity, often forming distinctive communities in these harsh coastal ecosystems.

Cultivation and Uses

Historically, sea kale was foraged from the wild, but it began to be cultivated in the 18th century for its culinary value. The shoots, when blanched (covered to exclude light, thus preventing chlorophyll development), are tender and have a flavor similar to asparagus. Leaves can be cooked like spinach, and the roots have also been used as a vegetable. In addition to its use as food, Crambe maritima is grown as an ornamental plant in gardens, valued for its foliage and flowers.

Cultivation requires stratification (cold treatment) of seeds to stimulate germination, and plants are typically grown in well-drained soils with some salt content. Sea kale can also be propagated by root cuttings.

Conservation

While not currently listed as endangered, Crambe maritima faces threats from habitat loss due to coastal development, pollution, and climate change. Efforts to conserve sea kale include habitat protection and the cultivation of plants in gardens and farms, reducing the need for wild harvesting.

Culinary Uses

Sea kale is notable for its culinary versatility. The blanched shoots are the most prized part of the plant, often served steamed with butter or hollandaise sauce. The leaves can be eaten raw in salads or cooked, and the flower buds resemble and can be prepared like broccoli. Despite its delicious parts, all preparations should be done with care, as the raw plant contains substances that can be harmful if ingested in large quantities.

Gallery

Crambe maritima is also featured in botanical gardens and has been depicted in botanical illustrations, highlighting its aesthetic and botanical interest.

External Links

• Plants for a Future: Crambe maritima
• Royal Horticultural Society: Crambe maritima