Sea purslane grows right where the marsh grass meets the high tide line on the Sea Islands — the land where Gullah Geechee people maintained something close to their own world for over 200 years. This is a Gullah food. The people who know it are mostly people whose families never left those islands.
Sea purslane is a specifically Gullah Geechee food — its identity is inseparable from the Sea Island communities of coastal South Carolina and Georgia. The Gullah Geechee people, who maintain the most intact African cultural heritage of any Black American community, are the primary bearers of sea purslane food knowledge in North America. Any engagement with this food is an engagement with Gullah Geechee cultural heritage.
Sea purslane contains the same ALA omega-3 fatty acids as inland purslane, along with a potassium-sodium ratio that self-balances — the naturally occurring sodium is counteracted by the potassium content in a way that does not trigger blood pressure elevation. Research from the University of Florida has examined Sesuvium portulacastrum for its antioxidant phenolic profile, finding it comparable to land purslane. The mucilaginous fiber has gut-coating and prebiotic properties. Traditional Gullah use for kidney health (as a diuretic and cooling food) is consistent with the plant's mineral balancing properties. Anti-inflammatory activity has been confirmed in vitro studies of Sesuvium extracts.
Harvest young stems and leaves from above the high-tide line. Rinse well to remove salt crystals — the natural salt content makes added salt unnecessary. Eat raw as a succulent salad green, or sauté briefly in olive oil for 1-2 minutes. The natural salinity makes it an ideal seasoning plant in soups and stews — a natural salt substitute for hypertension management. Use as you would any succulent green — it cooks down like spinach but retains more texture.
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