Lamsoor

Lamsoor is the Zeeuwse name for the sea aster. The name comes undoubtedly from the fact the leaves are spear shaped. The plant grows higher up in the shingle, it grows in the places where previously sea kraal grew sometimes they grow together. Lamsoor is salty because of the seawater it drinks; it is less salty than sea kraal. Sometimes lamsoor is a grey colour because of all the salt. Lamsoor plants can be harvested often. The season is from the middle of March to the end of July. The plants have lovely marguerite type flowers at the end of the season.

Recipe for Salmon soup with Lamsoor

Ingredients:
- 8 deciliter vegetable stock
- 1 deciliter cream
- 2 egg yolks
- 100 grams smoked salmon snippets
- 75 grams lamsoor
- 1 desert spoon sherry
- Pepper & salt

Bring the stock to the boil, mix the egg yolks with the cream, take pan off the heat, and pour egg mixture though a sieve, put pan back on heat stir until creamy, add salmon and lamsoor, allow to simmer on low heat for 2 minutes add sherry and salt & pepper to taste.