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Salicornia

Salicornia is a genus of succulent, salt‑tolerant (halophytic) plants that grow in coastal environments such as salt marshes, beaches, and mangrove margins. Species within the genus are native to North America, Europe, South Africa, and South Asia. Common names include glasswort, pickleweed, and marsh samphire—though these names are sometimes applied to unrelated species as well. In markets and restaurants, Salicornia may also appear under the name “sea beans.” Salicornia europaea is particularly well known as an edible plant and can be eaten either raw or cooked. In England, it is one of several plants referred to as samphire. Samphire is typically steamed or microwaved and then dressed with butter or olive oil. Because of its naturally high salt content, it must be cooked without added salt and in plenty of water. The stems contain a tough, stringy core; once cooked, the tender outer flesh is pulled away from this core. The cooked flesh resembles seaweed in colour and has a flavour and texture similar to young spinach stems or asparagus. Samphire is often served as a distinctly maritime accompaniment to fish and seafood, valued for its crisp texture and briny, mineral character.

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