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1Of all the sea herbs we use daily, my favourite is sea beet.
2To make the filling, wash the sea beet, removing stems if they are thick and tough.
3Wash and remove the stalks of the sea beet, roll each leaf up tightly and shred finely.
4Add the sea beet, bring back to the boil, stirring well, then cook for a couple of minutes, until the leaves are soft.
5The Sea Beet is also a member of this family.
6Sea beet is the wild ancestor of many common vegetables including beetroot, sugar beet and Swiss chard.
7Sea beet Mushroom pancake with foraged salad.
Translations for sea beet