Beach Feast

Happy Thanksgiving! While you are foraging your thanksgiving leftovers did you know that foraging occurred with certain plants on barrier islands? Barrier Islands are homes to a surprising variety of edible plants that have helped sustain coastal communities for generations. These resilient plants thrive in salty winds and shifting sands, offering both nourishment and a deeper connection to the natural landscape. 

One example is yucca which provides edible flowers and roots that can be roasted or used for their natural starchy qualities, while the fresh shoots of smilax vine (also known as greenbrier) can be harvested in spring and prepared like asparagus, adding a crisp, earthy flavor to seasonal meals.

Other unique edible treasures include the red cedar berry, which has a sharp, aromatic taste and was traditionally used for seasoning and medicinal purposes. The red cedar’s berry is a dusty blue and might remind you of a gin-like taste (red cedar is in the same group of plants called Juniper that gin is developed from!). Sea pickle also known as saltwort is a crunchy coastal succulent that can be eaten raw, lightly sautéed, or added to a salad like a salty crunchy crouton. Barrier island plants reminds us of the land’s generosity and the importance of preserving these fragile ecosystems for future seasons of sustenance and celebration.

Sea pickle found by a student!