Scientific name: Sesuvium portulacastrum
Sea Purslane it is distributed throughout the world and is native to Africa, Asia, Australia, North America and South America and is well established in Europe. It is distributed along the entire Queensland coastline including the Gulf of Carpentaria. Locally, this spreading creeper forms mats, especially along the drains and waterways adjacent to the saltmarsh areas of Hays Inlet. Sea Purslane is also found on the coastal dune areas of the sand islands of Moreton Bay.
The leaves are succulent and the stems can range from green to a distinctive red colour. It has small pink flowers with 5 petals which can be seen all year round. It can be eaten. The stems and leaves are edible. They are characterised by a salty taste, which can be reduced by lightly boiling. It is mainly used as an extra in salads although in the Philippines the plant is pickled and eaten as a condiment and is called “Atchara - Atsarang dampalit” (pickled sea purslane).
The plant is an important stabiliser of sediments, especially in coastal dune areas where its roots and rhizomes act as nets trapping wind borne sand and helping to build the base of the dune.
Sea Purslane it is distributed throughout the world and is native to Africa, Asia, Australia, North America and South America and is well established in Europe. It is distributed along the entire Queensland coastline including the Gulf of Carpentaria. Locally, this spreading creeper forms mats, especially along the drains and waterways adjacent to the saltmarsh areas of Hays Inlet. Sea Purslane is also found on the coastal dune areas of the sand islands of Moreton Bay.
The leaves are succulent and the stems can range from green to a distinctive red colour. It has small pink flowers with 5 petals which can be seen all year round. It can be eaten. The stems and leaves are edible. They are characterised by a salty taste, which can be reduced by lightly boiling. It is mainly used as an extra in salads although in the Philippines the plant is pickled and eaten as a condiment and is called “Atchara - Atsarang dampalit” (pickled sea purslane).
The plant is an important stabiliser of sediments, especially in coastal dune areas where its roots and rhizomes act as nets trapping wind borne sand and helping to build the base of the dune.
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