What is Saltwort?

Several different plants are referred to as a "salty module", although they are unrelated, and are all edible. Plants in the family Salsola originating from Asia, Europe and Africa are used in Asian cuisine, especially in Japan, while Saltwort in the family Batis was used by native Americans as a source of food and defective oil. In addition, the family Salicornia provided Europeans and the inhabitants of the American northeast for centuries food. Salt is hard on plants and most plant species cannot cope with it, especially in high concentrations. Saltwort has evolved on the beaches and salty swamps, and as a result, it can catch where other plants cannot. Saltwort is commonly harvested from the coast and swamps along the coast of Europe, Asia, Australia and parts of America, which makes Saltwort an ip up convergeable development.

Saltworts even look similar. They have fleshy stems, slightly flattened, needles similar to leaves and small floral balls that mOhou vary in color. Physical differences reflect the ability of Saltwort to save water. When you are young, Saltwort is tender and crunchy, with a taste that may vary significantly depending on the species. The older Saltwort turns heavier and more similar to the twig, in which case it can be tasty before use to make it tasty.

Depending on the species, Saltwort also has nutritional advantages. Many of them are rich in vitamin A, calcium and potassium, which, in addition to culinary herbs, make the diet a great supplement. Saltwort can be prepared in a number of different ways, including steaming or frying as a side dish, rolled up in sushi, sprinkled on food as a decoration, added in salads and included in the soups and steamed small men.

Saltworts passes through a number of alternative names. Plants in the family salicornia are also known as Samphire, the herb. Peter, Umari Keerai and Sea Beans. This Saly RodForces have a taste such as the taste of spinach and other leaf green and usually cooked before consumption. Rod Salsola It is also Okahijiki, Agretti or Barba de Frate and can be consumed raw or cooked, while young shoots are particularly valued for their sharp texture. The batis salty tree species proved to be highly nutritious, rich in proteins and a range of vitamins and can also be pushed for valuable oil, while green can be used in different dishes.