Use Postelsia palmaeformis
Though the sea palm looks like a tiny palm tree, all parts of it are tender and delicious,
when prepared. The Chinese community in San Francisco considers this sea vegetable a
special treat!

Note that California Fish and Game Regulations prohibit the harvesting of Sea Palm.

Ingredients (Serves 4 to 6)
• 4 cups fresh sea palm (stipe only), about 4 to 6 plants
Dressing
• ½ cup rice or cider vinegar
• 4 tablespoons honey
• salt and white pepper to taste

Preparation
• Collect only fresh sea palms. (Stipes should snap crisply when bent.) Dry the blades for
tasty snacks. Rinse the stipes in cold water. Cut into 2-inch lengths. Steam them, then
cut again down the center. Chill well.
• Mix the dressing and pour over the sea vegetable. Serve.