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Salicornia - Fresh Herbs Israel

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SALICORNIA

Salicornia is a genus of succulent, halophyte (salt tolerant) plants that grow in salt marshes, on beaches, and among mangroves. Salicornia species are native to North America, Europe, South Africa, and South Asia. Common names for the genus include glasswort, pickleweed, and marsh samphire; these common names are also used for some species not in Salicornia. These are occasionally sold in grocery stores or appear on restaurant menus as 'sea beans'. Salicornia europaea is highly edible, either cooked or raw. In England, it is one of several plants known as samphire. Samphire is usually cooked, either steamed or microwaved, and then coated in butter or olive oil. Due to its high salt content, it must be cooked without any salt added, in plenty of water. It has a hard, stringy core, and after cooking, the edible flesh is pulled off from the core. This flesh, after cooking, resembles seaweed in color, and the flavor and texture are like young spinach stems or asparagus. Samphire is often used as a suitably maritime accompaniment to fish or seafood.


Salicornia fresh herb (cc) Marko Schmidt

Salicornia

Photo (cc) Marco Schmidt
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Agriculture in Israel facts
Organic produce makes up 1.5% of Israeli agricultural output, but it accounts for 13% of agricultural exports. Israel has 70,000 dunams (70 km2) of organic fields: Vegetable crops grown in open fields account for 65% of the land use, fruit orchards - 25%, hothouse vegetables - 6% and herbs - 4%.

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Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.


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