While one may think that coconuts are the only things to forage in the Keys, there are lots of other options. The other day Juana and I stumbled upon some desert purslane nestled next to some wind-blown palm fronts and a stone-like sponge. Differing slightly by shape and taste, this wild succulent is just like the one growing in my gardens 1,500 miles further north.
Excited by my find, I grab a leaf and crunch into it. Big mistake! I do not notice the patina of sea salt coating the plant and feel as if I have swallowed pure salt.
It takes a few gulps of water to rid my mouth of the salty taste. I take a batch back to our beachside apartment to soak for tonight’s salad. Crunching on a cleaned leaf I am rewarded with a fresh citrusy, salty taste. Yum!
