sea cabbage (Crambe maritima) was known already in ancient times. The Greeks and Romans discovered that its young shoots, rich in vitamin C, could protect against scurvy – a disease that caused bleeding gums, fatigue and weakness in sailors. Historical sources indicate that pickled or salted blueberry shoots were packed into barrels and taken on long sea voyages. Roman sailors treated it as a traveling vegetable, and its presence on ships was as important as water or grain supplies. The Greeks, although less often mentioned in this context, also used plants rich in vitamin C – Hippocrates wrote about their medicinal properties, although without a clear indication of the plant.
In the Middle Ages, sea cabbage did not disappear from European tables. In England, its leaves were boiled in sea water, creating a simple, filling soup that saved people from hunger. In the 18th and 19th centuries, it became a fashionable vegetable in the gardens of the aristocracy – its cultivation was popular in the British Isles and the United States. Thomas Jefferson, one of the founding fathers of the USA, planted it in his garden in Monticello in 1809, treating it as an exotic curiosity.
During the 20th century, sea bluegrass gradually disappeared from cultivation as it was replaced by more commercial vegetables. It is only in recent decades that its potential has begun to be recognized again. PAN Botanical Garden in Powsin, indicates that this plant may become the vegetable of the future – resistant to climate change and soil salinity. Its natural habitats include: on the sandy beaches of Europe, from the Atlantic coast to the Baltic Sea and the Black Sea.
Growing blueberry is not difficult. It prefers sunny positions, moist soil with a pH of 6.6-7.8, enriched with compost. The plant grows up to 70 cm, blooms in May, and its clumps can grow in one place even for 15 years. In Poland, seeds are available mainly from import, most often from Great Britain, where the Lillywhite variety is popular.
Young leaves and shoots of the sea blueberry contain impressive doses of vitamin C – up to 93,4 mg of 100 gwhich corresponds to over 100% of the daily requirement of an adult. Additionally, there are minerals:
- 1.6 mg of ironsupporting the fight against anemia,
- 33 mg of magnesiumimportant for the functioning of muscles and the nervous system,
- 254 mg of calcium i 348 mg of potassiumthat regulate electrolyte metabolism.
We should also pay attention to attendance iodine (300 µg per 100 grams), rare in vegetables. It is this element that makes the plant particularly important in a diet supporting the proper functioning of the thyroid gland. Iodine plays a key role in the synthesis of hormones regulating metabolism, and its deficiency is one of the most common health problems in many regions of the world.. A study published in 2019 by NAS Ukraine (“Accumulation of Nutrients in the Raw of Crambe L. Species”) showed that this plant maintains high accumulation of minerals even under stressful conditions.
As a representative of the family Brassicaceaesea lichen contains glucosinolates – sulfur compounds which, after decomposition, transform into isothiocyanates. The latter are widely studied for their potential anti-cancer properties. Despite the fact that there are still no large clinical studies on the blue worm itself, scientific literature confirms the benefits of consuming cruciferous vegetables rich in glucosinolates. Analyzes conducted by the University of Copenhagen (2015) (“Influence of Temperature, Low Nutrient Supply, and Soil Composition on Germination and the Growth of Sea Kale”) indicate that it is suitable for cultivation on farms, and its nutritional values may become more important in the human diet in the future.
One of the most fascinating features of the blue beetle is its ability to survive in high-salinity environments. Experiment conducted by Annals of Botany (University of Oxford, 2010) (“Ecophysiological response of Crambe maritima to airborne and soil-borne salinity”) proved that the plant not only tolerates salt, but even increases the accumulation of minerals such as calcium, magnesium and iron under salt stress conditions. Similar conclusions come from research by the University of Craiova (2022), which analyzed the possibilities of introducing bluegrass into crops in southern Romania – the results indicate that the plant adapts well to poor and dry soils.
The sea bluetail is low-calorie – 35 kcal per 100 g – and at the same time rich in vitamins, minerals and antioxidants. Popular literature emphasizes its role in detoxification of the body and regulation of hormones thanks to the presence of iodine. Interestingly, cooking the leaves eliminates the risk of digestive discomfort, and at the same time allows you to retain most of the nutritional values.
Young leaves and shoots of sea cabbage can be eaten raw – they are crunchy and slightly spicy, they are great for in salads with olive oil, lemon or nuts. However, many gardeners and cooks recommend short blanching, which softens the natural bitterness and brings out subtle flavor notes. It is worth mentioning the technique of whitening the shoots – by covering them with a box or pot, we will make that they will become more delicate, with a slightly nutty aroma reminiscent of asparagus. Thanks to this method, in the 18th century in England, blueberry was considered a luxury vegetable, served in the best homes.
The older leaves of the plant have a completely different character. When steamed, stewed or baked, they gain a depth and flavor that many compare to a mixture of kale, broccoli and asparagus. In the culinary literature from the 19th century, you can find recipes for soups made from bluefish cooked in salt water – a simple, filling meal that saved seaside settlements from starvation. Today, in the era of fine dining cuisine, the plant is back on the tables – it is often served with clarified butter, Hollandaise sauce and garlic as an addition to fish and seafood.
However, it is worth remembering that sea blueberry, like other cruciferous vegetables, contains glucosinolates. These are compounds with potential health-promoting properties, but in excess they may cause flatulence. Heat treatment and portion limits 100-150 g of fresh leaves or shoots in a meal is considered safe and sufficient to provide the body with vitamin C, minerals and antioxidants. Eating small portions regularly – several times a week – is more beneficial than eating very large amounts at once.
Sources: Terazgotuje.pl, ResearchGate
