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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
Israel is one of the world's leading fresh citrus producers and exporters, including oranges, grapefruit, tangerines and the pomelit, a hybrid of a grapefruit and a pomelo, developed in Israel. More than forty types of fruit are grown in Israel. In addition to citrus, these include avocados, bananas, apples, cherries, plums, nectarines, grapes, dates, strawberries, prickly pear (tzabbar), persimmon, loquat (shesek) and pomegranates. Israel is the leading producer of loquat (shesek) after Japan.

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