Forward-looking chefs are always on the look out for new and exciting ingredients to liven up their menus and sea vegetables are slowly becoming the next big thing. They are also a great idea if you need to introduce a salty sensation on the plate and impress your guests. Sea vegetables packed with iron, calcium, iodine and vitamins might be fashionable right now but Archaeologists claim sea vegetables have been eaten in Asia for about 10,000 years. In Mallorca, many cooks are starting to experiment with a wild sea fennel known locally as “Fenoll Mari”. It grows all around the Island’s coastal areas and it is generally pickled in vinegar and served as a traditional garnish with a classic “Pa amb oli” ( Bread with tomatoes). It shares flavour characteristics with the herbal fennel, specifically a slight anise taste and herbaceous scent. As sea herbs go, sea fennel is one of the more versatile. Its fern-like leaves offer an elegant garnish, and when used in puréed and pickled applications its flavour really shines. At Marc Fosh restauarnt we often make a sea fennel and green apple jelly to serve with marinated sardines and a chilled almond & olive oil soup. It’s a delicious combination!