What does seakale taste like?

Because they are ‘pulled’ in the dark, seakale stalks are white to light yellow, sometimes with purplish edges where the leaf starts to grow. As far as taste goes, seakale really cannot be compared to any other vegetable.

Three chefs on Texel who work with the product referred to the following taste qualifications: light cabbage flavour, slightly earthy, a bit salty, nutty, a little bit bitter, extremely unique and a taste which one savours in the mouth for a long time. The stalks can be eaten raw, cut into thin pieces or quickly stir-fried in some oil or butter. Blanching is a fine way to prepare the longer stalk parts.

All of the chefs on Texel combine seakale with fish or use it raw in a salad. Two of them combine seakale with lamb, one chef mentioned sweetbread, while another one says veal and fowl.

See: Texel chefs and seakale