Double check ID please (edible I think)

Evening all. Sorry to start a new thread when we've already had an ID on this same plant, but I just wanted to be sure before I ate it in significant quantities.

Here's the other thread.

http://gardenerscorner.co.uk/forum/threads/flowering-plant-on-the-beach-id-please.46007/

Since then, I've been an gathered some and took some better photos, and can offer a better description.

First of all, we know it grows on the beach, just above the high tide line.

Taste: I ate a piece of leaf (again). Before I described it as not unlike a raw runner bean, but now I'd say it was more like turnip or radish in that it was quite hot flavoured. Somewhere between a small turnip (not swede) and a bean.

Notes: The flowers are about half an inch across, pale pink/lilac in colour. Its flowering now and has been for a few weeks. It has what seem to be seed pods similar in shape to those you see on Evening Primrose.

The leaves are a bit chunky but quite tender.

The whole plant forms clumps in the sand, the plant is reaching only a few inches in height, but the stems sprawl about to a diameter of about 1ft.

Now here's the new pics.

 

Its no good me confirming it for you so i'm bumping this one for Silver Surfer to take a look

 

Well done Marley certainly does look like Sea Rocket to me and if so is edible.

 

Thanks folks.

I'm was pretty sure we'd got it in the other thread, but just wanted to be absolutely certain hence the more detailed pictures and hopefully better description.

Is the whole thing edible or just certain parts?

 

Hi Clueless - I am a little clueless myself as to how to cook it. Here goes - I believe the leaves can be used in sauces - chopped leaves and stalks can be added to potato salad and the stalks or pods can be used for pickling. Thats about all I can suggest.

 

I tend to improvise and experiment a fair bit when cooking. I'm going to collect some more of this sea rocket sometime over the next few days. Then I'm going to try it in small measures in stir fries.

From the bit I tasted, I think it will work well if I very lightly stir fry it with carrots and courgettes, then mix in some noodles. It would probably go well with finely sliced beef I reckon (beef will stand up well to the strong mustard/turnip flavour), or chicken (to compliment the fresh 'green' aspect of the flavour).