- Salicornia, characteristics of the plant
- Nutritional values ​​and properties of glasswort
- How to consume glasswort
Salicornia, characteristics of the plant
La glasswort (Salicornia europaea) is one wild plant very common and widespread along all the Mediterranean coasts, on the shore and in sandy and muddy soils near the sea water.
Note how sea ​​asparagus because of its appearance - which recalls that of the homonymous vegetables - and of the areas of origin, glasswort has nothing to do with real asparagus. It is in fact a succulent plant belonging to the Amaranthaceae family, the same one that includes amaranth and quinoa.
The glasswort plant is characterized by fleshy and bright green branched stems, which can reach aheight of about 40cm. On the stems they develop always fleshy leaves, lamellar and, from June to September, small, inconspicuous green flowers form at the axil of the leaflets.
After flowering, the stem it takes on a reddish or yellow color, and then turns green again the following spring. This species is typical of the sea areas: it is a halophyte plant, which loves saline soils and, along the coasts, forms bushes composed of different specimens, called salicornieti.
Although food consumption of glasswort is not particularly widespread, sea ​​asparagus is edible. The stems of the glasswort can be harvested in late spring and early summer and eaten as a vegetable to fill up on water and minerals.
Nutritional values ​​and properties of glasswort
Glasswort is an edible, tasty and valuable succulent plant. Rich in water and fiber, its consumption is useful for hydrating the whole organism and improving intestinal function in case of constipation, Diarrhea or intestinal disorders including the irritable colon.
Although it does not have a complete amino acid profile, glasswort has the particularity of providing a high protein intake, equal to 13 g per 100 of fresh product, and its consumption is therefore also indicated to increase the daily protein intake in vegetarian diets. and vegans.
Like all vegetables, even the sea asparagus has an insignificant quantity of lipids, characterized however by an excellent quality, since they are composed of essential fatty acids belonging to the series omega 3.
With regard to Vitamins and minerals, glasswort is a good source of Vitamin C and beta carotene, sodium, potassium, magnesium and iodine.
Finally, the energy content of glasswort is equal to 65 calories per 100 grams of vegetables.
The consumption of glasswort is therefore especially indicated in case of loss of liquids and mineral salts, for example after intense activity that causes profuse sweating, as well as in people with iodine deficiencies.
Sea asparagus, on the other hand, should be eaten in moderation if you suffer from high pressure or water retention, given the high sodium content.
How to consume glasswort
The stems of the glasswort are considered one delicacy for the fleshy consistency and the particular, bitter and acidulous flavor. Since it is very rare to find sea asparagus on the market, the young stems of this plant must be harvested in nature, choosing places that are as pristine as possible.
The sea asparagus contains ahigh amount of sodium which makes this plant naturally sapida: for this reason, after washing the glasswort, it is recommended to put it in soak for 24 hours and not to add salt during cooking.
After soaking, the glasswort can be blanched in water for a few minutes and consumed seasoned with oil and lemon juice as a side dish, or used to prepare croutons for an aperitif.
The stems of the glasswort can also be added to omelettes, farinata, pasta dishes, soups or fresh salads. With the glasswort you can also prepare aexcellent alternative to iodized salt: after having collected and washed the stems of the glasswort, they are left to dry for a few days and, finally, they are finely chopped.
The salicornia powder is kept in an airtight jar away from light and is used to flavor dishes.
