Sea purslane is a British sea vegetable. It has pink, star-shaped flowers, but it's the edible leaves which are most commonly collected by foragers, and used for cooking. They're matt green, with a plump, fleshy texture, and a sea-salt taste.
The creeping plant grows on sand banks and in wet marshland areas, and is sometimes used to stabilise sand dunes to prevent erosion. Sea purslane is most often found on the south coast of England, but can creep along the Scottish coast line too, if it's a warm summer.
Sea purslane is a crammed with vitamins and minerals. In the Caribbean, it is even used to treat puncture wounds from venomous fish - the sea purslane is pounded into a paste and slathered over the injury.
Sea purslane comes into season in summer - round the same time as samphire, wood sorrel and elderflower. As it is such a seasonal vegetable, it may appear at a coastal farmer's market one week, but be gone by the following week. To track it down, also try online food specialist shops, foragers and well-connected fishmongers, between late June and September.