Do not use too much salt when cooking sea lavender, because the plant itself already has a salty taste. In Belgium, the plant is found in the Zwin area and in the Netherlands along the Wadden coast on the salt marshes. Because of its coastal origin, it is not surprising that sea lavender is best combined with fresh superfood from the sea: think about shellfish and different types of fish. But that's not all, the leaves are also delicious with lamb.
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