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The Forgotten GardenThe Forgotten GardenRare plants with a story
Sea Kale

Perennial Vegetables

Sea Kale

Crambe maritima

A native coastal perennial once forced under pots for tender spring shoots and served as a fashionable delicacy.

PerennialCoastal hardyEdible shoots
Awaiting restock

Plants are grown on a small scale. The exact supplied size and format can vary with the season; when this item is available, the current sale details are shown here.

This plant is currently awaiting restock.
LifecyclePerennial (dies back in winter and regrows each spring)
PositionFull sun
SoilDeep, fertile, very free-draining soil. It naturally comes from coastal shingle and dislikes stagnant winter wet.
Garden sizeForms mounds about 75 cm tall and 60 cm wide
ContainerRequires a large, deep container (minimum 45 cm diameter and depth)
Historic erasGeorgian

Why it belongs in a forgotten garden

Sea Kale — the story

Why grow it?

A British coastal perennial that once became a fashionable forced vegetable. Sea Kale combines history, attractive glaucous foliage and one of the most interesting spring harvest techniques in the collection.

History & context

Native to UK coastlines, Sea Kale (Crambe maritima) was once a prized delicacy on dinner tables, loved for its elegant, buttery flavour. This striking perennial makes a bold statement in any edible garden with its beautiful mounds of blue-green foliage. It’s a hardy, beautiful plant that brings a taste of the sea to your home.

Explore its place in Georgian garden history.

Growing guide

How to grow Sea Kale

Soil & position

Deep, fertile, very free-draining soil. It naturally comes from coastal shingle and dislikes stagnant winter wet.

Light: Full sun

Water

Water during establishment and severe drought, but do not keep the crown constantly wet.

Propagation

Grow from seed, divide established crowns, or use root cuttings (“thongs”). Seed can benefit from a cold period.

Sowing referenceSow Oct–Nov, sprouts springDepth: 1.5–2 cm • Cold treatment: Yes

Ongoing care

Remove flower stems if you want to build crown strength. Mature crowns can be covered in late winter with a forcing pot or bucket to blanch emerging shoots.

From garden to kitchen

Harvesting & eating it

When to harvest

Forced shoots are harvested in late winter/early spring. Unforced young shoots and flower buds are used in spring; stop before weakening the crown.

Only harvest strongly established plants. Tender spring shoots are traditionally taken after blanching or as they emerge; allow the plant plenty of leaf afterwards to rebuild its crown.

What is edible?

Young shoots, leaf stalks, leaves and immature flower heads.

Flavour & cooking

Every part of this plant is edible. Blanched shoots are tender and have a rich, buttery flavour similar to asparagus. The leaves can be steamed or sautéed like cabbage, and the tender flower buds cooked like broccoli.

Food value

A brassica vegetable, broadly comparable with other leafy brassicas for fibre and micronutrients. Its importance is culinary history and perennial habit rather than any unique nutrient claim.

Traditional medicinal uses, where mentioned in the historical material, are included as history rather than medical advice.

Kitchen history

Sea Kale shoots with lemon hollandaise

Forced Sea Kale was once a prized winter and early-spring delicacy.

Sea Kale was historically forced and served as a prized spring vegetable; butter and hollandaise-style sauces are classic partners.

You’ll need

  • 250 g blanched or very young Sea Kale shoots
  • 2 egg yolks
  • 100 g unsalted butter
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice, plus extra to serve
  • Pinch of salt and white or black pepper

Method

  1. Steam the Sea Kale shoots for 4–6 minutes until tender and keep warm.
  2. Melt the butter and keep it warm but not fiercely hot.
  3. Whisk egg yolks, vinegar and 1 tsp water in a heatproof bowl over barely simmering water until slightly thickened.
  4. Slowly whisk in the melted butter to make a smooth sauce, then season with lemon, salt and pepper.
  5. Spoon the hollandaise over the warm shoots and serve at once.

How tough is it?

Resilience, pests & garden value

Resilience

A tough, beautiful survivor, Sea Kale is highly resistant to common pests and holds its own in a variety of conditions. Built to withstand the rigours of the coastline, it’s a low-maintenance, dependable addition to your garden.

Pests & practical problems

Slugs, snails, caterpillars and pigeons can attack young growth. Crown rot is a risk in waterlogged soil.

Wildlife value

White flowers are highly attractive to bees and other insects if plants are allowed to bloom.

Growing in a container

Requires a large, deep container (minimum 45 cm diameter and depth)

Container plants generally need more frequent watering and feeding than the same plant in open ground.

Ready to grow it?

Sea Kale

Plants are grown on a small scale. The exact supplied size and format can vary with the season; when this item is available, the current sale details are shown here.

Awaiting restock

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