Can you eat sea heart beans, or are they poisonous?

January 10, 2026 •

3 min read

Over centuries, the large, heart-shaped seeds of the Entada gigas vine have washed ashore worldwide, becoming cherished tokens of good luck for beachcombers. However, a persistent and dangerous misunderstanding exists, as many people mistakenly wonder, "Can you eat sea heart beans?" The answer is a definitive no, as these hard seeds are toxic when unprocessed and should never be consumed.

Quick Summary

The seeds of the Entada gigas vine, often called sea hearts or monkey ladder beans, are poisonous and inedible. This is a crucial distinction from the tender, salty, and edible sea vegetables like salicornia, also called sea beans. Consumption of the raw sea heart seed is highly dangerous due to toxic saponins, which are not safely removed by standard home cooking methods.

Key Points

Toxicity: The large, wooden seeds of the Entada gigas vine, known as sea hearts, are poisonous when raw due to toxic saponins.
Not a Food Source: Despite some traditional preparations that involve extensive leaching, sea heart beans are not considered a safe or practical food source for most people.
Edible Confusion: The name 'sea bean' is also used for the edible coastal plant Salicornia (samphire), which causes dangerous confusion for foragers.
Identification is Key: Always confirm the botanical identity of a plant before consuming it. A hard, brown sea heart seed is very different from the fresh, green, succulent stems of salicornia.
Safety First: If you find a sea heart bean washed ashore, it should be treated as a curio or charm, not as food. Consumption could lead to serious illness.

Sea Hearts vs. Edible Sea Beans: A Critical Distinction

The term "sea bean" is a source of widespread confusion, as it can refer to both the large, woody, inedible seeds of tropical vines and the crunchy, succulent stems of coastal plants like salicornia. This difference is not just botanical but critical for food safety.

The Inedible Sea Heart Bean

The sea heart is the seed of the Entada gigas vine, a tropical liana found in the Americas and Africa. After detaching, the seeds can float for years across oceans, giving them their name. Historically, they have been used as lucky charms or for making snuff boxes.

Poisonous Compounds: The seeds contain saponins, a class of toxic compounds. While some indigenous groups have methods involving prolonged, specific processing (like extensive soaking and roasting) to render them edible, these are not for the inexperienced or casual forager and should not be attempted.
Not a Food Source: The sea heart is a curiosity, a talisman, and a biological marvel, but it is not a food. The raw, unprocessed seed is poisonous and should be treated as such.

The Edible Sea Bean (Salicornia)

In stark contrast, "sea bean" also commonly refers to the succulent, salt-loving coastal plant Salicornia europaea, also known as samphire, pickleweed, or sea asparagus. This is the plant that is sold in markets and used in gourmet cooking.

Nutrient-Rich Edible: The green, crunchy stems of salicornia are a delicious and safe culinary ingredient. They are rich in minerals and vitamins and offer a briny, crisp texture.
Common Preparations: Edible sea beans can be eaten raw in salads, blanched, sautéed with butter and garlic, or pickled.

Comparison Table: Sea Heart Bean vs. Edible Sea Bean

To avoid any dangerous mistakes, it's essential to understand the clear differences between these two unrelated plants.


Feature	Sea Heart Bean (Entada gigas)	Edible Sea Bean (Salicornia spp.)
Appearance	Large (several inches), mahogany-colored, disk-shaped, hard, and woody.	Small, green, and fleshy succulent stems, resembling mini asparagus.
Origin	Seed from a tropical, tree-climbing liana vine.	Coastal, salt-marsh plant.
Edibility	Highly toxic when unprocessed. Not a food source for most people.	Edible raw or cooked; safe for consumption.
Flavor Profile	Not applicable (toxic).	Distinctly briny and salty, with a crisp texture.
Typical Uses	Decorative items, lucky charms, snuff boxes.	Culinary ingredient in salads, stir-fries, and seafood dishes.

Why the Confusion is so Dangerous

The similarity in name is the primary cause of concern. A novice forager might find a hard sea heart on a beach and, after hearing about edible 'sea beans,' assume it is safe to eat. This is a critical and potentially life-threatening assumption. Proper plant identification is paramount. Edible sea beans are green, fresh, and grown in salt marshes, while the sea heart is a large, brown, woody seed. If you did not purchase the item from a reputable vendor as a food product, do not consume it.

How to Prepare Edible Sea Beans (Salicornia)

For those seeking to enjoy the safe, edible variety, preparation is simple.

Rinse thoroughly: Wash the sea beans well to remove any debris or sand.
Blanching: Bring a pot of unsalted water to a boil. Add the sea beans and blanch for 1-2 minutes. This helps set their vibrant green color and reduce some of the saltiness.
Shock: Immediately transfer the blanched sea beans to a bowl of ice water. This stops the cooking process and preserves their crunchy texture.
Sauté: Drain the sea beans and sauté briefly with butter or olive oil, and perhaps some garlic or lemon juice. Their natural saltiness means you will likely not need to add salt.
Serving: Serve immediately as a side dish, or use them to top seafood like scallops or fish.

Conclusion: Prioritize Identification and Safety

While the sea heart bean is an incredible testament to nature's resilience, capable of surviving immense ocean journeys, it is a decorative or ceremonial object—not a food. The edible sea bean, or salicornia, is a completely different plant that offers a delicious, briny flavor to meals. To protect yourself and others, always ensure you have the correct plant identified before consumption. The beautiful, hardened sea heart found on the beach is a souvenir, while the fresh, green sea bean from a reliable source is an ingredient. Do not mistake one for the other.

For more detailed information on plant toxicity and foraging safety, reliable resources like university extension offices or reputable botanical gardens can provide valuable information.

Frequently Asked Questions

No, they are different. The term 'sea heart bean' refers to the large, woody seed of the tropical Entada gigas vine, which is poisonous. 'Sea bean' can also refer to the edible, succulent coastal plant Salicornia, which is safe to eat.

The primary danger comes from toxic compounds called saponins within the seed. Raw or improperly processed sea heart beans can cause severe gastrointestinal distress, and attempting to prepare them safely without expert knowledge is highly risky and not recommended.

While some historical accounts mention indigenous populations using prolonged, specialized processing (including extensive soaking and roasting) to render the seeds edible, this is not a reliable method for home cooks. The toxins are not easily destroyed by standard cooking, and the risk remains high.

Sea heart beans are the seeds of the Entada gigas vine, which grows in the tropical and subtropical regions of the Americas and Africa. The seeds drop into rivers and are carried by ocean currents to shores worldwide.

Salicornia has a distinctively crisp, succulent texture and a salty, briny flavor. It is often described as tasting like a fresh, ocean-flavored green bean or asparagus.

The difference is visual. An edible sea bean (salicornia) is a small, green, and fleshy coastal plant. A sea heart bean (Entada gigas) is a large, hard, woody, and mahogany-colored seed, often found washed up on beaches.

Sea heart beans are best used for decorative purposes. They have traditionally been made into lucky charms, jewelry, or small containers like snuff boxes. They should not be used in any way that involves ingestion.