A perennial succulent that grows on the seashore and mudflats. It is a useful edible plant that grows in saline areas that flood, and is well adapted to coping with high salt levels. The foliage is shiny and knobbly, from green to purple. It is edible and can be pickled, steamed or blanched, and tastes salty and slightly peppery. The stems are woody, so only the leaves should be picked for eating, and the fresh green ones are the best. A source of calcium, iron and vitamin A.