sea vegetable seeds 2015

sea vegetable seeds

sea vegetable seeds

“ A weed is a plant whose virtues have not yet been discovered.”

Ralph Waldo Emerson 1803-1882

Through breeding and selection Serra Maris bvba developed a range of “sea vegetables”. These new vegetables fi nd their origin along the coastal areas all over the world. Given their peculiar salty taste or texture these vegetables are the best companion for fi sh dishes but will also inspire the user towards a trendy cuisine.

From open soil to greenhouse cultures we developed cultivation systems for natural saline environments towards artifi cial substrate cultivation making use of hydroponics or hydroculture.

The core activities of Serra Maris bvba consist in seed production, transferring the appropriate cultivation techniques for the novel crops and an ongoing improvement of the plant material through plant breeding and selection.

Dr. Joost Bogemansmanager

seed productionselection & breeding

consultancy

seed technology

ActivitiesActivities

Serra Maris brochure 2015

The role of salt in the cultivation of saline crops (sea vegetables) is inevitable for growth and quality.

Different approaches have been setup for the cultivation of sea vegetables. They vary from artifi cial towards semi-natural cultures depending on the availability of the kind of water (fresh vs saline water) and the characteristics of the soil in terms of salinity (non-saline vs. saline soil)

Our consultancy is focused to assist the grower in a number of cultivation possibi-lities with appropriate seed material and cultivation guidelines.

Cultivation possibilities Cultivation possibilities

open soil

open soilartifi cial bed

artifi cial bed soilless culture

Cultivation examplesCultivation examples

Products


Salicornia , glasswort(Salicornia europaea & Salicornia bigelovii L.)

Short fried salicornia fi ts well with a fi sh dish. Short fried salicornia fi ts well with a fi sh dish. Fresh green tips can be considered to replace salt inFresh green tips can be considered to replace salt insalads.salads.Four selections of S. europaea are available, differing Four selections of S. europaea are available, differing with respect to their physiological characteristics under with respect to their physiological characteristics under saline conditions.saline conditions.


Sea Aster(Aster tripolium L.)

Short fried Sea Aster gives a consistent soft salty spinach Short fried Sea Aster gives a consistent soft salty spinach like product.like product.Excellent with lamb or fi sh.Excellent with lamb or fi sh.


Salsola(Salsola soda L.)

Two selections are available : the Oka Hijiki type and Two selections are available : the Oka Hijiki type and the Agretti type (Italian salicornia) the Agretti type (Italian salicornia) Leaves of Oka Hijiki are smaller and have a more Leaves of Oka Hijiki are smaller and have a more crunchy texture. Agretti has a more consistent crunchy texture. Agretti has a more consistent texture and is cooked like salicornia.texture and is cooked like salicornia.


Seabeet(Beta maritima L.)

When fried seabeet is a good companion with wild given When fried seabeet is a good companion with wild given its pungent nutty taste. A winter sea vegetable.its pungent nutty taste. A winter sea vegetable.


Buck’s horn plantain(Plantago coronopus L.)

A fancy nice green lettuce. Eaten raw or cooked.A fancy nice green lettuce. Eaten raw or cooked.


Purslane(Portulaca oleracea L.)

Purslane is a very salt tolerant plant rich in omega-3 fatty Purslane is a very salt tolerant plant rich in omega-3 fatty acids. The vegetable is mixed in salads.acids. The vegetable is mixed in salads.


Sea Fennel(Crithmum maritimum L.)

Sea fennel is the potherb among the sea vegetables.It is Sea fennel is the potherb among the sea vegetables.It is rich in aromatic oils. Blanching make the leaves tender and rich in aromatic oils. Blanching make the leaves tender and fi ts well with sweet deserts or sour appetizers.fi ts well with sweet deserts or sour appetizers.


Seakale(Crambe maritima L.)

Seakale shoots are the result of forcing by covering the Seakale shoots are the result of forcing by covering the crop. The young etiolated creamy leaves have a nice swee-crop. The young etiolated creamy leaves have a nice swee-ty kale taste. An old sea vegetable that needs more atten-ty kale taste. An old sea vegetable that needs more atten-tion in the kitchen.tion in the kitchen.


Oysterleaf(Mertensia maritima L.)

Leaves and fl owers have a typical oyster taste !Leaves and fl owers have a typical oyster taste !


Sea blite or sea-rosemary(Suaeda maritima L.)

As salty as Salicornia but with n aromatic fl avor. Sea rose-As salty as Salicornia but with n aromatic fl avor. Sea rose-mary is used as condiment in fi sh dishes.mary is used as condiment in fi sh dishes.

Seed listSeed list

Salicornia europaea L.Aprica, Mikali, Atila

Salicornia bigelovii Torr.

glasswort, samphire

Aster tripolium L. (Tripolium vulgare) sea aster

Salsola soda L. oka hijiki type agretti type

Beta maritima L. sea beet

Plantago coronopus L. buckshorn plantain

Portulaca oleracea L. purslane

Mertensia maritima L. oysterleaf

Suaeda maritima L. seablite

Specials : plants or cuttingsSpecials : plants or cuttings

Crithmum maritimum L.

sea fennel

Crambe maritima L.

sea kale

Research & developmentResearch & development

new cropsnew selections

derived productsartifi cial cultivation systems

automatisationaquaponics

Serra Maris bvbaAbdijstraat 149400 Ninove

Belgium

[T] +32 54 329093[F] +32 54 331175

[E] [email protected]

sea vegetable seeds 2015

Documents

cultivation of sea vegetables

short fried salicornia

cultivation guidelines

cultivation systems

saline soil

fi sh dishes

saline conditions

consistent texture