Glasswort, Pickleweed, Sea Asperagus

 Salicormia europaea

 Glasswort (salicornia rubra

The common name glasswort came into use in the 16th century to describe plants growing in England whose ashes could be used for making soda-based (as opposed to potash-based) glass.

·         Plant is edible raw but is better when cooked (remember to avoid boiling any vegetable, whenever possible).

·         Top-half of stems can be harvested allowing the bottom to grow a new shoot.

·         Grows in salt water marshes and in the salty soil near high-tide areas.Because it grows in salt marshes, plant has a salty taste.

·         Plant is best when gathered before flowering.

·         The variety in Western Canada is Red glasswort (Salicornia rubra)

©Al (Alex-Alexander) D Girvan. All rights reserved