|Grows at the edge of the sea.
May - August.
young shoots of sea sandwort (before the plant flowers) have been used
raw or cooked as a potherb. They have a sour taste (said however to be
delicious) and are rich in vitamins A and C. The leaves are sometimes
fermented and used like sauerkraut. There is an Icelandic tradition of
steeping the plant in sour whey and fermenting it. The resulting liquid
apparently tastes similar to olive oil and is used as a drink.