How to Eat Salicornia: Uses and Cooking Tips
Salicornia is a halophytic plant that grows in saline soils and marshes, and has become a star ingredient in gastronomy due to its salty flavor and nutritional benefits. If you're wondering how to eat salicornia and what its best uses in cooking are, here we explain it.
Ways to Consume Salicornia
- Fresh: Fresh salicornia can be eaten raw in salads, adding a salty flavor and a crunchy texture. It is recommended to combine it with fresh ingredients such as tomato, cucumber, or avocado.
- Sautéed: Sautéing it with garlic and olive oil is a simple and delicious way to prepare a healthy side dish. It can also be added to scrambled eggs or rice.
- Powdered: When dried and ground, salicornia powder can be used as a seasoning or salt substitute for any dish.
- Cooked: Steaming or boiling it for a few minutes softens its texture and enhances its flavor. It's perfect as a side dish for fish and seafood.
- Preserved: It is often found preserved, either in vinegar or brine, allowing you to enjoy it year-round. It can be used in salads or as an appetizer.
Tips for Cooking with Salicornia
- Proper Washing: It's important to wash the salicornia thoroughly before consuming it to remove any leftover salt, sand, or impurities.
- Skip the Table Salt: Due to its natural sodium content, along with minerals like potassium and iodine, additional salt can be omitted in dishes where salicornia is used, as this halophytic plant already provides a salty flavor.
- Short Cooking Time: To maintain its crunchy texture, it should not be overcooked. Like other vegetables, a shorter cooking time helps preserve its nutrients better.
Salicornia Consumed in Spain
There are several species of salicornia, but the most common in gastronomy are:
- European Salicornia (Salicornia europaea): This is the most commonly used in cooking and can be found fresh in spring and summer. It is especially valued for being eaten raw and sautéed, as it has less woody fiber than other species, making it more tender and pleasant to the palate.
- Salicornia perennis, otherwise known as perennial glasswort (Sarcocornia perennis): It has a milder flavor and can be harvested year-round in warm areas. However, its structure is more fibrous, making it less appreciated for raw consumption. It is recommended for cooking or preserving, where its texture softens and its flavor intensifies.
Conclusion
Salicornia is a versatile ingredient that adds a marine and nutritious touch to any recipe. Whether fresh, cooked, powdered, or preserved, its uses in cooking are numerous. Experiment with it and discover new ways to incorporate this "green gold" of the marshes into your dishes. We offer you the option to add it as a seasoning or substitute for table salt, with our powdered salicornia, carefully dried and ground to preserve all its properties and maximum flavor.
Written by Sara Montaner. We rely on AI technology. Translated by Irene Perea.