Sea Fennel

Sea Fennel (Crithmum maritimum), also known as Kaya Koruğu, is a sea plant that has been used in Mediterranean cuisine for many years for its fleshy, aromatic leaves. With its fresh, lightly salty and spicy aroma it can be used raw or cooked to give dishes character. Thanks to its natural sea-fresh quality it offers a pleasant flavour profile in salads, meze, seafood and creative recipes. Sea fennel may be rich in vitamin C, antioxidants and minerals, compounds that contribute to nutrition. The taste is lightly salty, aromatic and spicy, with a freshness reminiscent of a sea breeze. Flavor: Slightly salty, aromatic and spicy; fresh taste reminiscent of a sea breeze Usage: Aromatic touch in raw salads; starters and olive-oil dishes; garnish or flavour enhancer with fish and seafood; used pickled or salted. Sea fennel also pairs wonderfully with cucumber, lemon, olive oil and vinegar Storage: 4-8 °C (refrigerator)