Plants in different genera are called “sage” and are all edible due to their ability to thrive in salty environments. They have various nutritional benefits and can be prepared in different ways. Saltwort is an example of convergent evolution and has alternative names such as samphire and St. Peter’s wort.
Numerous different genera of plants are referred to as “sage” despite being independent, and curiously, they are all edible. Plants in the genus Salsola native to Asia, Europe, and Africa are used in Asian cuisine, especially in Japan, while sage in the Batis genus was used by Native Americans as a source of food and cooking oil. In addition, the Salicornia genus has provided food for Europeans and residents of the American Northeast for centuries.
These plants have the same name because they are all able to thrive in salty environments. Salt is hard on plants and most plant species cannot cope with it, especially in high concentrations. Saltworth evolved on beaches and in salt marshes and as a result can take hold where other plants cannot. Saltwort is regularly harvested from shorelines and marshes along the coasts of Europe, Asia, Australia and parts of the Americas, making saltwort an interesting example of convergent evolution.
The salt pans even look similar. They have fleshy stems, slightly flattened, needle-like leaves, and balls of flowers that can vary in color. The physical differences reflect the ability of salt water to conserve water. When young, saltgrass is tender and crunchy, with a flavor that can vary considerably, depending on the species. Older brine becomes harder and more twig-like, in which case it may be ground or steamed before being used as a condiment to make it palatable.
Depending on the species, sage also carries nutritional benefits. Many are high in vitamin A, calcium and potassium, making them a great addition to your diet in addition to culinary herbs. Saltworth can be prepared in a number of ways, including being steamed or fried as a side dish, rolled into sushi, sprinkled on foods as a side dish, added to salads, and included in soups and stews.
Saltworths have a number of alternative names. Plants of the genus Salicornia are also known as samphire, St. Peter’s wort, umari keerai, and navy beans. This kind of salty water tastes similar to spinach and other green leafy vegetables, and is usually cooked before consumption. The genus Salsola also ranges from okahijiki, agretti or barba de frate and can be eaten raw or cooked, with the young shoots particularly prized for their crunchy texture. The seeds from the Batis salt pans have proven to be highly nutritious, high in protein and an assortment of vitamins, and can even be pressed for a valuable oil, while the vegetables can be used in a variety of dishes.
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