Sea Purlsane is a low, wiry shrub of the salt marsh. Its fleshy leaves look a bit like olive leaves and have a greeny-grey cast to them. Pick them, then take them home where you can quietly (and tediously) pluck the leaves off the woody stems. A couple of good ways to eat this vibrant, salty leaf is to make into a tapenade or to sous them and have them rather like capers or olives.
For this simply boil them briefly in a mixture of cider vinegar and brown sugar. Drain, let cool and then light dress in some olive oil. Serve with a glass of something chilled or pair with another small tapas dish which is rich and oily.