It's common along seashores and is also edible. According to britannica.com:
Sea kale, (Crambe maritima), perennialplant in the mustard family (Brassicaceae). Native to seashores and cliffs of Eurasia, sea kale can tolerate salty soils and is sometimes cultivated for its edible leaves and shoots. Young or blanched leaves are cooked and eaten like kale or spinach, and the shoots are often served like asparagus.
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