Salicornia: The Unheralded Hero of Coastal Cuisine and Ecosystems

Salicornia boasts succulent, crunchy, dark green shoots with a distinctive salty taste. They are prized in Anglo-Saxon cuisine, and the French are fond of them too.

Salicornia is a salt-tolerant succulent, often classified in the goosefoot or amaranth families. It thrives in environments where most plants would not survive. It's found in seaside marshes and beaches worldwide, including northern France, Great Britain, the United States, and Canada. Wherever it grows, this plant has a crucial role to play. It aids in creating and stabilizing soil in salty, flood-prone areas. It even enriches the soil with oxygen, preparing the terrain for other vegetation. Salicornia found in stores comes from cultivated sources.

Salicornia's salty, marine flavour makes it a perfect companion for fish dishes. It pairs wonderfully with cod or salmon and with seafood, especially shrimp. It can also elevate the taste of fish soup. Salicornia should be added towards the end of cooking because excessive heat treatment diminishes its flavour. It's also a fine addition to pasta dishes, risotto, salads. The simplest method of preparation is the one we are well acquainted with. This is the approach we take with young vegetables. Just sauté it in butter with garlic, pepper, and lemon juice.

Salicornia is interesting in taste and has plenty of nutritional value. The freshest batch is the most beneficial for health. Sealed in an airtight container, it can be stored in the refrigerator for up to two weeks. Over time, the plant becomes less crisp and loses its distinctive salty-marine aroma. It's rich in iodine, potassium, and calcium. Intriguingly, despite its salty flavour, it has a low sodium content, making it friendly to blood pressure levels.