Glasswort (Salicornia europaea) is a miraculous plant from the amaranth family that grows in salty and barren soils. It is also known by names such as Leadwort, Geren herb, Barren herb, and Black samphire. This plant, which grows 10 to 40 cm tall with fleshy and semi-transparent stems, flowers from May to September.
Nutritional Content and Benefits
Since it lives in both seawater and salty soils, glasswort accumulates numerous minerals in its structure; it contains sodium, potassium, magnesium, iodine, sulfur, calcium, phosphorus, iron, zinc, manganese, and copper. It also contains vitamins A, C, and D.
Being rich in iodine, it is beneficial for goiter disease. It has diuretic, cleansing, strengthening, and appetite-stimulating properties. Its salad prepared with olive oil and lemon sauce is the most common form of consumption.
How to Use It?
It can be eaten fresh or boiled; it can be flavored with vinegar and prepared alone or in a salad. It is also served boiled with garlic yogurt and olive oil. It is ideal for stuffing chicken when baking without using salt.
Glasswort with Olive Oil Recipe
- 1 bunch glasswort
- Juice of half a lemon
- 1-2 cloves of garlic
- 2 tablespoons of extra virgin olive oil
The muddy root parts of the glasswort are cut off and discarded, then washed thoroughly. Added to boiling water and boiled for 10-15 minutes, the tough stems are separated. The sauce prepared from olive oil, lemon, and crushed garlic is drizzled over it and served.
