https://www.inaturalist.org/observations/187082074
I observed this plant almost two weeks ago on September 29th, 2023, at about three in the afternoon while hanging out at a beach out the road in Juneau, just a little way up the road from the mile 20 marker. I thought it was interesting how plentiful they seemed to be, even with the temperature dropping so much recently. The five photos I have included show how far the greenery stretches up the beach and I even took a picture of them growing in the water. I have seen these before on different beaches in my area and I recognized them from a small booklet at my house that my mom has previously referenced in regard to certain vegetation within this broad region. The guide is called Wild Edible & Medicinal Plants: Alaska, Canada, & Pacific Northwest Rainforest, Volume 1–An Introductory Pocket Trail Guide by Carol R. Biggs and I quickly noticed that the author covered this plant, known as beach greens, in the “Salt marshes, beaches, seashore and rocky sites” section. According to the book, they occur naturally on sandy/rocky beaches and “are high in vitamins A and C” so they provide versatile nutrients for the local inhabitants who have historically and contemporarily practiced subsistence living (Biggs 62). Its scientific name is Honckenya peploides but it also goes by quite a few universal title variations including sea sandwort, sea chickweed, sea purslane, seaside sand plant, and sea pimpernel. After gathering some more information from different sources, I also found that Inupiaq people call the beach greens atchaaqłuk and it is traditionally prepared in large wooden barrels where they ferment until they have a sour/fragrant flavor–additionally, the Yup’ik named them itga’raleq and they “are served with seal oil or added to akutaq” (Nu 2023). However, the common “Western” way to cook the plant is to add it to a salad raw, lightly steamed as a side dish, or added into other dishes such as stir-fry.
Works Cited
Biggs, Carol R. Wild Edible & Medicinal Plants: Alaska, Canada & Pacific Northwest Rainforest. Vol. 1, Carol Biggs’ Alaska Nature Connection, 2001.
Nu, Jennifer. “Atchaaaqluk, Itga’raleq, Beach Greens.” Edible Alaska, 1 Feb. 2023, ediblealaska.ediblecommunities.com/local-guides/beach-greens.
Comentarios
At first, I thought your spices were seaweed from far away. But then I got a closer look and saw that it was a type of sandwort. I'm surprised that it's still looking that green where you are at. I like that you used a book as part of Identifying your species; it, to me, adds to the excitement of finding a species that you've read about. I never thought your species could be so versatile in how it can be cooked; I didn't even know you could ferment it or put it on salads. It makes sense that your species would be used a lot, considering it's high in vitamins A and C. I enjoyed learning so much about your species this week, and I can't wait to see what you talk about next.
Your exploration of the beach greens in Juneau provides a rich tapestry that intertwines botany, local ecosystems, and indigenous culinary practices! Like Hannah, I thought it was seaweed too! It's fascinating how Honckenya peploides, a plant adept at thriving in various coastal environments, has woven itself into the cultural and nutritional fabric of local and indigenous communities, such as the Inupiaq and Yup’ik. Through traditional preparation methods, these communities have harnessed the plant’s nutrient-dense offerings for sustenance. Simultaneously, your usage of Carol R. Biggs’ guide highlights how such traditional knowledge can intersect with scientific understanding, aiding contemporary explorers in recognizing and appreciating the multi-dimensional values embedded within local ecosystems. These observations become pivotal narratives in maintaining the symbiotic relationship between nature and culture.
I can taste this picture. After moving to Alaska, my partner became pretty excited to try out all the edible plants. I bought him that same field guide and he was really drawn to beach greens for some reason, maybe because they're so plentiful and easy to spot on beaches. I've incorporated them in salads, topped pizzas with them, and added them to other seaweed salads for some textural variety. The preparation method used by the Inupiaq seems like a great way to utilize the greens and I'd like to try it one day. It’s great to gain a deeper understanding of a plant I already knew!
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