This very edible seaside plant is common in salt marshes and many other coastal environments included the clay banks rising from sandy beaches as shown below. The perennial goosetonge grows all the way up these salt spayed banks and a short distance into the field, if one is present.
Goosetongue can be added fresh to salads or cooked for 10 to 15 minutes and served as you would green beans. It is one of the most popular foraged greens in Atlantic Canada known by a few different names such as seaside plantain, goosetongue and passé-pierre.
Here is one from back in the salt marsh. ciao
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